Vegetables Couscous With Caramelised Onions Recipe

Name: Vegetables Couscous With Caramelised Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints good vegetable stock; ½ teaspoon paprika; ½ teaspoon cinnamon; ½ teaspoon cumin; ¼ teaspoon cayenne; ¼ teaspoon ginger; ¼ teaspoon turmeric powder; 2 medium potatoes, peeled, cut into 6 wedges; 4 small turnips, peeled, cut into wedges; 1 swede, peeled, cut into wedges; 4 parsnips, peeled, quartered; 2 red peppers, quartered and seeded; 3 small zucchini, cut into wide sticks; 4 medium carrots, peeled cut into sticks; 400 g chickpeas; 500 g couscous; 1 large onion, thinly sliced; 25 g butter; 2 tablespoons honey; 6 tablespoons raisins, soaked in water

Servings: persons

2 pints good vegetable stock
½ teaspoon paprika
½ teaspoon cinnamon
½ teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon ginger
¼ teaspoon turmeric powder
2 medium potatoes, peeled, cut into 6 wedges
4 small turnips, peeled, cut into wedges
1 swede, peeled, cut into wedges
4 parsnips, peeled, quartered
2 red peppers, quartered and seeded
3 small zucchini, cut into wide sticks
4 medium carrots, peeled cut into sticks
400 g chickpeas
500 g couscous
1 large onion, thinly sliced
25 g butter
2 tablespoons honey
6 tablespoons raisins, soaked in water

1
Put the stock in a large pan that has a tight fitting lid.
2
Add the spices and bring to the boil.
3
Put all the veg except the peppers, zucchini and onions and simmer, covered for 15 minutes.
4
Add the zucchini , drained chickpeas and the peppers to the rest of the vegetables.
5
Cook, covered for a further 20 minutes.
6
Fry the onion in the butter and honey until soft.
7
Put the couscous in a bowl, heat 500ml apple juice and pour it over the couscous.
8
Cover and stand for 15 minutes.
9
With a fork seperate the grains, working in some olive oil and a few more pinches salt, cinnamon, paprika, cayenne and ginger.
10
Ladle a little stock from the vegetables to moisten the couscous.
11
Arrange the strained vegetables around the top of the couscous.
12
Scatter the onions and raisins on top.
13
( I add toasted slivered almonds too).
14
Serve with a bowl of stock flavoured with a tsp of harissa.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 pints good vegetable stock, ½ teaspoon paprika, ½ teaspoon cinnamon, ½ teaspoon cumin, and more.

Yes, Vegetables Couscous With Caramelised Onions falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetables Couscous With Caramelised Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions