Winter couscous
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Serves:     people
Notes from Anna
  • This simple, healthy and energy-boosting dish is full of flavours and textures. A deeply satisfying winter warmer.


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  1. TURN THE OVEN ON TO 190˚C/170˚C FAN/GAS 5.
  2. Peel, deseed and cube the butternut squash. Peel the carrot and parsnip and cut into chunks. Peel and halve the shallots.
  3. Put the carrot, parsnip and shallots in a shallow baking dish. Add the cinnamon stick, 1 tablespoon of olive oil, star anise, turmeric, ginger, bay leaf and chilli flakes, mix well and roast for 10 minutes.
  4. Add the butternut squash, sprinkle with some salt and return to the oven for another 20 minutes.
  5. Add the chickpeas and a little water and continue roasting for another 5 minutes.
  6. Ten minutes before the vegetables are ready, place the couscous in a bowl, cover with boiling water, cover the bowl with cling film and leave to rest for 5 minutes.
  7. Fluff the couscous with a fork, add a tablespoon of olive oil and the harissa paste.
  8. Wash and chop the coriander.
  9. Divide the couscous between two bowls. Spoon over the roasted vegetables and sprinkle with plenty of chopped coriander.

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