Couscous with cumin-spiced vegetables

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Low carb; Low fat; Vegetarian; Healthy

Serves: 4

Type: Couscous; Family; Budget; Kids; Easy; Salad

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Kitchen friendly view

Photography: Ian Wallace

By Lucy Nunes

Ingredients

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

Preparation method

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.

Tip: couscous is generally served with a savoury stew on top, but it's also delicious eaten for dessert.

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