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Name: Spiced Moroccan Vegetable Ragout with Saffron Couscous And
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 100 g Couscous; 400 g Tinned chopped tomatoes; 1 tb Tomato puree; 1 Lime; 1 lg Clov garlic; 1 pn Saffron strands; 1 md Turnip; parboiled; 1 lg Bunc coriander; 6 tb olive oil; 1 lg Red chilli; 50 g Self-raising flour; 1 sm Red onion; finely sliced; 100 ml Vegetable stock; 1 sm Sweet potato; parboiled; 4 tb Water; 25 g Pinenuts; 1 Lemon; 1 ts Ground cumin; 150 ml Boiling water; 100 g Baby spinach; 1 ts Ground coriander; 1 sm Bunc flat-leaf parsley; 1 Parsnip; parboiled; 1 ts Paprika

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INGREDIENTS

100 g Couscous
400 g Tinned chopped tomatoes
1 tb Tomato puree
1 Lime
1 lg Clov garlic
1 pn Saffron strands
1 md Turnip; parboiled
1 lg Bunc coriander
6 tb olive oil
1 lg Red chilli
50 g Self-raising flour
1 sm Red onion; finely sliced
100 ml Vegetable stock
1 sm Sweet potato; parboiled
4 tb Water
25 g Pinenuts
1 Lemon
1 ts Ground cumin
150 ml Boiling water
100 g Baby spinach
1 ts Ground coriander
1 sm Bunc flat-leaf parsley
1 Parsnip; parboiled
1 ts Paprika

Servings

INSTRUCTIONS

1 Add the saffron to a small pan with the boiling water and simmer gently for 1-2 minutes to allow the saffron to infuse the water. Heat 2 tbsp oil in a large saute pan. Add the onion and cook for 1-2 minutes until beginning to soften. 2 Cut the sweet potato, parsnip and turnip into 2.5cm/1" cubes and add to the pan with 1/2 tsp each of coriander, cumin and paprika. Fry the vegetables for 2-3 minutes until just beginning to colour. 3 Pour the saffron infused water over the couscous, cover with clingfilm and leave to stand for 8-10 minutes. 4 Stir the tomatoes into the pan of vegetables, with the vegetable stock and tomato puree. Cover and leave to simmer. 5 Roughly chop the chilli and half the bunch of coriander and add to the mini food processor with the remaining cumin, coriander and paprika, garlic and 2 tbsp oil. 6 Grate in the lime zest and squeeze in the juice. Season and blend to a paste. Stir the spiced paste into the vegetables and simmer for 6-8 minutes until the vegetables are tender. 7 Add 1 dsp oil and the water to the flour and mix to form a soft dough. Turn out onto the lightly floured surface and knead gently. Roll out to a 5mm/ 1/4" thickness to form an oval. Using a sharp knife gently slash the dough diagonally in 1cm/ 1/2" intervals and reserve. 8 Heat a small frying pan. Add the pinenuts and dry-fry for 1-2 minutes until toasted, tossing occasionally. Heat a medium-sized frying pan with 1 tsp oil. 9 Chop the remaining coriander and parsley. Fluff up with the couscous and squeeze in the juice of the lemon. Stir in the herbs, pine nuts and remaining oil. Season well with salt and pepper. 10 Add the bread dough to the frying pan and cook for 1-2 minutes on each side until crisp and golden. Stir the spinach into the vegetable ragout and allow to cook for 1-2 minutes until the spinach has wilted, and season. 11 Spoon the couscous into a paper cup and turn out onto a serving plate. Serve with the spiced ragout and bread, garnished with a sprig of coriander. Recipe by: Cant Cook Wont Cook

NOTES

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Spiced Moroccan Vegetable Ragout with Saffron Couscous And

100 g Couscous
400 g Tinned chopped tomatoes
1 tb Tomato puree
1 Lime
1 lg Clov garlic
1 pn Saffron strands
1 md Turnip; parboiled
1 lg Bunc coriander
6 tb olive oil
1 lg Red chilli
50 g Self-raising flour
1 sm Red onion; finely sliced
100 ml Vegetable stock
1 sm Sweet potato; parboiled
4 tb Water
25 g Pinenuts
1 Lemon
1 ts Ground cumin
150 ml Boiling water
100 g Baby spinach
1 ts Ground coriander
1 sm Bunc flat-leaf parsley
1 Parsnip; parboiled
1 ts Paprika

1 Add the saffron to a small pan with the boiling water and simmer gently  for 1-2 minutes to allow the saffron to infuse the water. Heat 2 tbsp oil    in a large saute pan. Add the onion and cook for 1-2 minutes until  beginning to soften.    2 Cut the sweet potato, parsnip and turnip into 2.5cm/1" cubes and add to  the pan with 1/2 tsp each of coriander, cumin and paprika. Fry the  vegetables for 2-3 minutes until just beginning to colour.    3 Pour the saffron infused water over the couscous, cover with clingfilm  and leave to stand for 8-10 minutes.    4 Stir the tomatoes into the pan of vegetables, with the vegetable stock  and tomato puree. Cover and leave to simmer.    5 Roughly chop the chilli and half the bunch of coriander and add to the  mini food processor with the remaining cumin, coriander and paprika, garlic  and 2 tbsp oil.    6 Grate in the lime zest and squeeze in the juice. Season and blend to a  paste. Stir the spiced paste into the vegetables and simmer for 6-8 minutes  until the vegetables are tender.    7 Add 1 dsp oil and the water to the flour and mix to form a soft dough.  Turn out onto the lightly floured surface and knead gently. Roll out to a    5mm/ 1/4" thickness to form an oval. Using a sharp knife gently slash the    dough diagonally in 1cm/ 1/2" intervals and reserve.    8 Heat a small frying pan. Add the pinenuts and dry-fry for 1-2 minutes  until toasted, tossing occasionally. Heat a medium-sized frying pan with 1  tsp oil.    9 Chop the remaining coriander and parsley. Fluff up with the couscous and  squeeze in the juice of the lemon. Stir in the herbs, pine nuts and  remaining oil. Season well with salt and pepper.    10 Add the bread dough to the frying pan and cook for 1-2 minutes on each  side until crisp and golden. Stir the spinach into the vegetable ragout and  allow to cook for 1-2 minutes until the spinach has wilted, and season.    11 Spoon the couscous into a paper cup and turn out onto a serving plate.    Serve with the spiced ragout and bread, garnished with a sprig of  coriander.        Recipe by: Cant Cook Wont Cook

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Nutrition

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Serving Size: 1 Serving (574g)
Recipe Makes: 2 servings

Calories: 517
Calories from Fat: 187 (36%)

Amt Per Serving		% DV

	Total Fat 20.8g	28 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 6.1g
Cholesterol 0mg		0 %
Sodium 574.2mg		20 %
Potassium 811mg		21 %
Total Carbohydrate 76.6g		23 %
	Dietary Fiber 10.5g	42 %
	Sugars, other 66.1g
Protein 14.4g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 517

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