Moroccan Vegetable Pot and Couscous with Pine Nuts and Dill

nigella.com

Caron Blau Rothstein

subheading: FOR THE MOROCCAN VEGETABLE POT:

1 tablespoon regular olive oil

1 medium leek (trimmed and cut into approx 1cm / ¼ inch slices)

1 teaspoon cumin seeds

1 teaspoon ground ginger

1 large cinnamon stick (or 2 small)

2 medium-large carrots (peeled and cut into chunky batons)

2 medium-large parsnips (peeled and cut into large bite-sized chunks)

1 medium-large eggplant (cut into large bite-sized chunks)

1 large potato (peeled and cut into bite-sized chunks)

4 cloves garlic (bruised and slightly splintered with the flat side of a wide-bladed knife, then slipped out of their skins)

3 cups drained garbanzo beans (from 1 x 700g / 25oz jar or 2 x 16oz tins)

½ cup small pitted green olives

⅔ cup soft dried apricots (halved)

3 small preserved lemons (finely chopped)

4 cups cold water (or more as needed)

1 fat pinch of saffron strands

2 teaspoons kosher salt

subheading: TO SERVE:

cilantro

subheading: FOR THE COUSCOUS WITH PINE NUTS AND DILL:

2 cups whole wheat couscous

1½ teaspoons vegetable bouillon powder

1½ teaspoons dried dill

2⅓ cups water from a freshly boiled kettle

1 teaspoon regular olive oil

½ cup pinenuts (toasted)

2 tablespoons roughly chopped fresh dill plus a few intact fronds

kosher salt

Directions at nigella.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer