With Noel. Cheers after a busy Sunday lunch time of
window box gardening and fine dining - October 2009
Ingredients: For the bouillon: 1.2 litres
vegetable stock, 1/2 teaspoon paprika, cumin and
cinnamon, a pinch of cayenne and ground ginger, two
pinches saffron strands, 2 - 3 medium potatoes (each
peeled and cut into 4 - 6 wedges), 1 small swede,
(peeled and cut as the potato), 2 - 3 parsnips (peeled
& cut in quarters), 4 carrots peeled (cut into
halves or quarters), 4 medium courgettes (cut into
halves or quarters) and1 red pepper (de-seeded and cut
For the couscous: 250g couscous, knob butter, 1 -
2 pinches paprika, cumin, cinnamon, cayenne, ground
ginger and a tablespoon freshly grated parmesan
1. Make the bouillon by combining the vegetable stock
and spices in a large saucepan and bringing to simmering
point over a medium heat.
2. Place the couscous in a bowl and pour over half
of bouillon, leave to stand 5 minutes.
3. Add potatoes, swede and parsnips to the remaining
bouillon and simmer 15 - 20 minutes. Meanwhile wet a new
J - Cloth and line steamer (or large sieve) with the
cloth. Place the couscous on the cloth and put over the
simmering vegetables, cover and steam 15 minutes.
4. Tip the couscous from steamer onto a platter and
carefully work in the butter, spices and parmesan. Now
return the flovoured coucous to the steamer. Add the
carrots, courgettes and pepper to bouillon to cook for a
further 10 minutes.
5. Serve the couscous on a heated plate with strained
vegetables around the side. Serve the bouillon in a