Photo by: Jonathan Lovekin

The ultimate winter couscous

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2 medium carrots, peeled and cut into 2cm chunks
2 medium parsnips, peeled and cut into 2cm chunks
8 shallots, peeled
2 cinnamon sticks
4 star anise
3 bay leaves
5 tbsp olive oil
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp hot paprika
¼ tsp chilli flakes
300g pumpkin or butternut squash, peeled and cut into 2cm chunks
75g dried apricots, roughly chopped
200g chickpeas (canned or freshly cooked)
350ml chickpea cooking liquid and/or water
170g couscous
large pinch of saffron threads
260ml boiling vegetable stock
20g butter, broken into pieces
25g harissa paste
25g preserved lemon skin, finely chopped
30g coriander leaves

Someone complained to the Guardian about the long list of ingredients in this recipe. But I knew it was a success when a friend spotted it on the menu (with a due credit) of the Sun and Doves, a cool and arty pub in Camberwell.

Serves 4, or even more

(p 262, Plenty)


The method for this recipe is available in the book Plenty, available to buy here.
Plenty |

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