Couscous is a North African staple ingredient, made with hard wheat semolina. To cook you simply add boiling water, leave for 5 minutes and it fluffs up. The sprue asparagus in this spring vegetable couscous recipe are the first thinnings at the beginning of the season and are generally less expensive.
Serves 4
Ready in 35 minutes
Per serving:
356kcals
13.1g fat (3.3g saturated)
11.6g protein
51.2g carbs
15.3g sugar
2g salt
1. Gently heat the oil in a large, wide saucepan, ideally with a lid. Add the garlic and cook until translucent. Add the turnip roots and salt. Stir, then reduce the heat to low, cover and leave to sweat for a good 10-15 minutes, stirring occasionally.
Couscous is a traditional North African ingredient, made with hard wheat semolina. When cooked, it becomes a light, soft grain, ideal for soaking up sauces.
2. Stir in the beans plus all the liquor from the can. Simmer, then add the tomato purée, grape juice or vinegar, dill, saffron and water or stock. Simmer until the turnips are tender. Add the carrots, asparagus and spring onions and simmer for a few minutes until tender.
3. Meanwhile, put the couscous in a bowl and pour over 400ml boiling water, cover and leave for 5 minutes or according to pack instructions. Fluff up with a fork, then season well and stir in the butter.
4. Remove the vegetables from the heat. Fold in the turnip tops and season. Spoon the couscous into serving bowls and ladle over the vegetables and stock.
© delicious. magazine
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