Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Heart friendly, Kid friendly, Low fat, Vegetarian
Course: Lunch, Main
Favourite flavours: Salad

couscous with seven vegetables

From the September 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

70g (1/3 cup) dried chickpeas, soaked overnight
¼ teaspoon saffron threads
2 onions, quartered
2 large ripe tomatoes, peeled and coarsely chopped
2 tablespoons extra virgin olive oil
60g unsalted butter, plus 30g extra
½ small cabbage, cut into quarters
150g carrots, halved, cut in 5cm pieces
150g zucchini, halved, cut in 5cm pieces
150g turnips, quartered
150g shelled broadbeans
6 sprigs fresh coriander
6 sprigs flat-leaf parsley
60g sultanas
500g couscous
¼ teaspoon chilli flakes

METHOD

Combine chickpeas, saffron, onions and tomatoes in a pot and add 6 cups of water and 2 teaspoons ground black pepper. Bring to a boil, add oil and 60g butter. Cover and cook for 30 minutes.

Add cabbage and cook for a further 15 minutes, then add carrots, zucchini, turnips, broadbeans, coriander, parsley and sultanas. Season with salt and cook for a further 10-15 minutes, or until all vegetables are tender.

Prepare couscous according to packet instructions, stir in extra butter and transfer to a heated serving dish. Remove vegetables from broth with a slotted spoon and arrange on couscous. Check broth seasoning, then ladle a little over vegetables. Serve remaining broth, sprinkled with chilli flakes, in a separate bowl.