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Winter vegetable couscous


  • Heat the oil in a large heavy-bottomed pan and gently saute the onion and garlic until tender, but not browned.
  • Add the pumpkin, parsnip, celeriac, carrots and potatoes. Toss and briefly cook.
  • Then add the ground spices and toss to toast.
  • Add the tomatoes, cinnamon, bay leaves and a little stock with the chilli paste, thyme and seasonings. Mix well and add enough stock to just cover the vegies. Bring to the boil, turn the heat down and gently simmer for about 20 mins until the vegies are very tender.
  • When ready, remove the thyme and cinnamon, and stir in the fresh coriander.
  • Soak the saffron in a little hot water for about 5 mins. Then gently mix with the couscous, raisins and boiling water. Set aside for 3-4 mins, before fluffing up with a fork.
  • To serve, spoon a mound of couscous on individual plates, top with vegies and garnish with the almonds.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • ¼ butternut pumpkin, cubed
  • 1 medium-large parsnip, cubed
  • 1 celeriac, cubed
  • 2 small-medium carrots, cubed
  • 6-7 chats (baby potatoes), peeled & cubed
  • 1 tspn ground cumin
  • 1 tspn ground ginger
  • 1 tspn turmeric
  • 3 cans diced tomatoes
  • 1 cinnamon stick, cut in half
  • 2 bay leaves
  • vegetable stock
  • 1-2 tspn chilli paste
  • 2 fresh thyme sprigs
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh coriander
  • a good pinch of saffron threads
  • 2 cups instant couscous
  • 2 tbsp raisins
  • 2 cups boiling water
  • ½ cup flaked almonds, toasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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