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A sweet & spicy vegetable casserole with buttered couscous


  • Heat a little oil in a heavy-bottomed pot and briefly sauté the onions, potatoes, sweet potatoes and baby carrots, stirring now and again. 
  • Add the ginger, chillies and cinnamon with the garlic & chilli sauce, honey and seasonings. Stir well and briefly cook to toast the spices.
  • Then add about 1 cup stock with the prunes and 1 tbsp each fresh coriander and mint. Mix well, turn the heat down and simmer for about 45 mins until the vegies are tender, adding more stock if needed.
  • Preheat oven to 180°C fan forced (200°C normal). 
  • Place the couscous with ½ tspn salt and the warm water in a large bowl. Stir well and set aside for 10 mins. Then add 2 tbsp oil and rub it in with your fingers (to break up any lumps).
  • Transfer the couscous into an oven dish, dot with butter, cover with foil and cook in the oven for 10 mins until hot. Then fluff up with a fork. 
  • To serve, mound the couscous on individual plates and top with the vegies and a sprinkling of fresh coriander and mint.


  • olive oil
  • 12 baby onions, peeled
  • 6 chats (baby potatoes), peeled & halved
  • 2-3 sweet potatoes, cut into even chunks
  • 12 baby carrots, peeled
  • 1 heaped tbsp grated fresh ginger
  • 2 small red chillies, sliced
  • a heaped tbsp Chinese garlic & chilli sauce
  • 2 cinnamon sticks, broken in half
  • 1 tbsp honey
  • sea salt & freshly ground pepper 
  • 2-3 cups chicken or vegetable stock
  • 12 stoned prunes
  • 3 tbsp chopped fresh coriander 
  • 3 tbsp chopped fresh mint
  • 350 gm couscous, rinsed & drained
  • 400 ml warm water
  • 25 gm softened butter, cubed

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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