University work has been taking up valuable cooking and blogging time (third year problems!) but I after trying this at a pop up
I just had to make this for my family and share the recipe with you guys.Lemon and Pomegranate Couscous with a Morrocan Stew
It’s the perfect flavourful warming autumnal meal and it’s not bad for you!
You will need:
1tsp of oil
½ a lemon to be squeezed
1 large onion chopped
2 crushed garlic cloves
Spices: 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp turmeric, 1 tsp dried chilli flakes or to taste, salt and pepper to taste
Vegetables: 400g can chopped tomatoes, 3 carrots, peeled and cut into 1cm cubes,1 courgette cut into 1cm half moons, 1 red pepper, deseeded and cut, 300g butternut squash, peeled and cut into bite-size pieces,1cm grated ginger
255ml vegetable stock
300g dried couscous
Herbs: 2tsbp of fresh parsley, finely chopped, 2 tsbp of fresh mint leaves, finely chopped
Cheeky tsp of Natural yoghurt
STEW: Drizzle a teaspoon of olive oil in your deep pan/post spray and place over a medium heat. Add the onion and garlic and stir fry for 3 minutes. Add your ginger, spices, chilli flakes, vegetables and lastly your stock. Bring to the boil and then reduce the heat to low. Simmer for 15-20 minutes, or until the vegetables are tender.
COUSCOUS: put the couscous in a large bowl. Season it, stir and pour over boiling water just to cover it. Cover with a lid and allow to stand for 10minutes, or until all the liquid has been absorbed. Fluff up the grains with a fork. Stir through the chopped herbs, oil, lemon juice and pomegranate.
Serve a spoonful of natural yoghurt.