Couscous with cumin-spiced vegetables
¼ cup (60ml) olive oil
500g butternut pumpkin, peeled, diced
3 parsnips, peeled, quartered lengthways
2 large zucchini, cut into chunks
2 carrots, quartered lengthways
1 red capsicum, cut into thick strips
1 bunch spring (salad) onions, halved
1 tablespoon ground cumin
1 cup (200g) couscous (see tip)
$3.25 per serve
kJ 1715 fat 15g sat fat 2g
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat 2 tablespoons of oil in a large saucepan on high. Cook vegetables, stirring, for 5 minutes. Add 1 cup water and simmer, covered, for 10 minutes, until just tender. Remove lid and cook for another 5 minutes, until liquid evaporates and thickens slightly.
2. Meanwhile, heat remaining oil in a saucepan on medium. Cook cumin for 1 minute, until fragrant. Add 1 cup water and season to taste. Remove from heat, stir in couscous and set aside, covered, for 5 minutes. Fluff up with a fork and season to taste.
3. Top couscous with vegetables, drizzle with pan juices and season to serve.