- 2 medium carrots, peeled and cut into 3/4-inch chunks
- 2 medium parsnips, peeled and cut into 3/4 inch chunks
- 8 shallots
- 2 cinnamon sticks
- 4 star anise
- 3 bay leaves
- 5 tbsp olive oil
- salt
- 1/2 tsp ground ginger
- 1/4 tsp ground tumeric
- 1/4 tsp hot paprika
- 1/2 tsp chile flakes
- 2 1/2 cups cubed pumpkin or butternut squash (from a 10 oz squash)
- 1/2 cup dried apricots, roughly chopped
- 1 cup chickpeas (canned or freshly cooked) [I went with canned]
- 1 1/2 cups chickpea cooking liquid and/or water
- 1 cup couscous
- large pinch saffron
- 1 cup boiling vegetable stock
- 3 tbsp butter, broken into pieces
- 2 tbsp harissa
- 1 oz preserved lemon, finely chopped
- 2 cups cilantro leaves
Bake carrots, parsnips, shallots, spices, 4 tablespoons oil and 3/4 teaspoon salt at 375 degrees F for15 minutes.
Add, in my case, butternut squash. This along with the parsnips and the milk from the mac and cheese were all bought at the Boston Local Food Festival I went to with Ori a few weekends ago.
Bake for another 35 minutes.
Add apricots and chickpeas and bake until hot.
Mise en place up until right before the last photo.
Prepare couscous and melt a lot of butter in.
Put vegetable mixture over couscous and cover it with a veritable carpet of cilantro leaves. Additionally, harissa and preserved lemon are mixed into the vegetables after they have left the oven.
I actually really liked this dish without wondering where the meat was.
Apparently some lady complained to UK paper the Guardian (where Ottolenghi has a vegetarian column although he isn't one) that the dish had too many ingredients. I find that somewhat laughable. If a cook is ambitious enough this dish shouldn't be that out of reach.
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