I adore Yotam Ottolenghi, I loved his recent Mediterranean series and I could eat most anything from his book Plenty. One dish I’ve made from that book several times is the Winter Cous Cous. Although perfect as it is I most often have to change the original recipe to suit my fridge contents! In fact I don’t think I’ve ever had all the ingredients for the original recipe and gradually I’ve changed it to this one which although a little different to the original it is, in my opinion, still delicious. Its full of some of my favourite things.
This makes a lovely meal in a bowl, real comfort food, perfect for this time of year. There is enough for 2 people or it’s also delicious cold if you have any left over.
Ottolenghi Inspired Cous Cous (inspired by the Winter Cous Cous Recipe in Plenty by Yotam Ottolenghi)
ingredients
- 1 medium carrot, cut into chunks
- 1 onion peeled and cut into chunks
- 1 small aubergine, cut into chunks
- 200 g pumpkin or squash, cut into chunks
- 2 star anise
- 1 cinnamon stick, broken in 2
- 1/2 tsp ginger
- 1/4 tsp turmeric
- 1/2 tsp chipotle chile powder
- 3 tbsp olive oil
- 1 can chickpeas
- 175 ml water
- 120 g cous cous
- 1/2 tsp salt
- 150 ml vegetable stock – boiling
- 1 tbsp butter
- zest and juice of 1/2 lemon
- 1 tbsp coriander leaves, chopped
method
- Pre heat the oven to 200 C, 400 F, Gas 6.
- Add the carrot, onion, aubergine, pumpkin, cinnamon stick and star anise and spices (first 9 ingredients) to a large roasting tray. Sprinkle with 2 of the 3 tbsp of olive oil and mix all the ingredients together. Roast for 40 minutes, lessen this time if the vegetables are cooking too quickly in an oven hotter than mine.
- Add the chickpeas and water to the roasting ingredients and return to the oven for 15 minutes, until the chickpeas have heated through.
- Now make the cous cous by putting the cous cous into a heat proof bowl with 1/2 tsp salt and the last tbsp of olive oil. Pour over the boiling stock and cover the bowl with a tea towel or cling film and leave for 10 minutes.
- Dot the butter over the cous cous and fluff it all up with a fork.
- To serve place some cous cous into a bowl and spoon over the roasted vegetables, remove the cinnamon and star anise first. Sprinkle with the lemon zest and juice and scatter with coriander leaves.
#1 by Liz on December 16, 2013 - 03:38
that looks amazing 🙂 Healthy and yum. Thinking it would be especially lovely as breakfast.
#2 by Jayne on December 20, 2013 - 08:20
Thanks Liz, gosh I would never have thought to have it for breakfast! I really struggle with the idea of such savory food for breakfast (growing up in the times of Fruity Pebbles and Captain Crunch ruined me!)
#3 by Liz on December 20, 2013 - 18:19
I thought of bfast because of a Moroccan couscous dish served on the breakfast buffet at a conference I went to a while back. Seemed similar and it was such an “ah ha” moment for me as far as what could be considered a morning meal. Why not dried fruits, cooked grain, etc? The photo of the dish I thought of is seven pictures down in this post: http://wp.me/p2dvv9-t6
Lol Fruity Pebbles, etc.Captain Crunch sounds like a good one, too 🙂 My high school BFF and I used to sprinkle that over ice cream, top with peanut butter and enjoy with Diet Coke on the side. Holy cow–nuts. Thanks for the memories, Jayne 🙂
#4 by Jayne on January 2, 2014 - 16:59
Oh the things we ate when we were young! I saw the picture of the breakfast cous cous and it sounded god! I have actually tried quinoa for breakfast, didn’t go a bundle on it to be honest but guess its a similar thing.
#5 by celestedimilla on February 11, 2014 - 00:31
I’ve never heard of Yotam Ottolenghi, but I’ll have to check him out. This dish looks delish! Celeste 🙂
#6 by Jayne on February 11, 2014 - 13:08
Thank you! I think you will love his recipes, he isnt a vegetarian but is most famous for his vegetarian recipes. His book, Plenty is all vegetarian (not vegan but sure adaptations can be made) I could survive on his recipes, I just love him!