Vegetable Cous Cous

Author:Inspired by Vegetarian Cooking, pg.135
Category:Main Courses


small onions
3 tbsp. olive oil
1/2 tsp. turmeric
1/2 tsp. chili powder
2 tsp. grated fresh ginger
cinnamon stick
medium carrots, thickly sliced
1 1/2 cups vegetable stock
10 oz. pumpkin, cut in small cubes
8 oz. cauliflower, cut into small florets
medium zucchinis
13 1/2 oz. canned chick peas
1 pinch saffron threads
2 tbsp. chopped fresh cilantro
2 tsp. chopped fresh parsley
1 1/2 cups cous cous
1 oz. butter
medium parsnips, thickly sliced


  1. Thinly slice the onions. Heat 2 Tbs. of the oil in a large pan. Add the onions and cook over medium heat for 3 minutes, or until the onions are soft. See page 135.