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Vegetables Couscous With Caramelised Onions

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“Spiced root vegetables served on couscous. The couscous is cooked in apple juice to give both flavour and sweetness to the dish. The onion is caramelised in butter and honey. The is finished off with a sprinkling of raisins ( I occasionaly add toasted almonds too)”

Ingredients Nutrition


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

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