- 2 carrots
- 1 turnip
- 1/4 cabbage, shredded fine
- 2 zucchini
- 500g pumpkin (3 cups)
- 1 large onion
- 2 ripe tomatoes
- 1 cup couscous
- 1 tsp fresh ginger, chopped fine
- 1 TB Moroccan spice blend
- colouring agent - either 1/8 - 1/4 tsp Hoyts artificial saffron colouring (sold in the racks of spices in bags for refilling jars) or a few strands of saffron
- coriander, about 3 TB chopped fine
- parsley, about 3 TB chopped fine
- 2 TB olive oil
- salt and pepper
All of the vegies need to be chopped fairly chunky, like 1 cm thick by 3 cm wide.
You can also bulk this out by adding more vegetables, sorting them into hard (potato) and soft. If you count points, don't forget to account for any added vegetables which have points.
Pumpkin and sweet potato count as 'soft'
In a large soup or stock pot, add 2 TB of olive oil and the onion and cook for several minutes on medium.
Add the hard vegies (not the pumpkin) and about 1/2 cup water and cook for about mins
Add the cabbage and tomatoes and turn to lowest heat setting.
Add a pinch of salt and pepper, Moroccan spices and ginger.
As you are simmering, check the water level in the pot and add more if and when needed. You need about 1/2 cm in bottom of pot. Stir every few minutes
After another 10 mins, add the zucchini and saffron/colour.
At this point, we need to prepare the couscous. Add 1 cup couscous to heatproof bowl with 1 cup boiling water, allow to absorb for 5 mins and fluff with fork.
Simmer until vegies are done to your preference (test with a knife or fork)
Make a ring of couscous on the plate and serve the vegetables in the middle.
Not on Core? The total Points for this recipe is 17.5 pts or 4 pts each serving 4