Other fresh root vegetables such as celery, fennel, potatoes or turnips will make an excellent substitute for the carrots, rutabaga or parsnip in this adaptable stew.
ingredients
serves: 2
1 small onion
1/2 ounce butter
1 tablespoon olive oil
2 small carrots
1/2 small rutabaga
1 medium parsnip
A pinch of cayenne pepper
A pinch of turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
A pinch of saffron threads, optional
Salt and black pepper
1 3/4 ounce ready-to-eat dried apricots
2 1/4 ounce frozen petit pois
3 1/2 ounce canned chickpeas
4 1/2 ounce couscous
To garnish:
2 sprigs of fresh cilantro
method
1. Put a kettle of water on to boil. Peel and chop the onion. Heat the butter and olive oil in a large, heavy, flameproof casserole. Add the onion and fry gently until soft.
2. Meanwhile, peel the carrots, rutabaga and parsnip. Cut them into 1/2 inch chunks and add them to the onions as you go. Stir in the cayenne pepper, turmeric, ginger, cinnamon and the saffron threads, if using, and season to taste with salt and black pepper.
3. Chop the apricots and add them, with the petit pois. Drain, rinse and add the chickpeas. Add 1 1/4 cups of boiling water and bring it back to the boil. Reduce the heat, cover and simmer for 15 minutes.
4. Meanwhile, pour 1 cup of boiling water into a saucepan, add the couscous and stir it, then turn off the heat and leave it to stand, covered, until the vegetables are ready. Meanwhile, rinse and dry the cilantro and set it aside.
5. Check the couscous and season to taste. Break it up with a fork and transfer it to a serving dish.
6. Taste and adjust the seasoning of the vegetables, then spoon them and their broth over the couscous. Garnish the dish with a sprig of cilantro and serve. Variation
