Made by Jayne

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

1. Pre heat the oven to 200 C, 400 F, Gas 6.
2. 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.
3. Add the chickpeas and water to the roasting ingredients and return to the oven for 15 minutes, until the chickpeas have heated through.
4. 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.
5. Dot the butter over the cous cous and fluff it all up with a fork.
6. 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.