Vegetable Couscous from Students' Cookbook by Sophie Grigson

Name: Vegetable Couscous from Students' Cookbook by Sophie Grigson
Ingredients: 1 aubergine, cubed; a handful of fresh parsley, chopped finely; 2 fresh green chillies, de-seeded and chopped; 250-375 g (8-12 oz) tomatoes, skinned and chopped, or a 397 g (14 oz) can of chopped tomatoes; 250 g (8 oz) cooked chick-peas, or 200 g (7 oz) canned chick-peas, drained; chopped fresh coriander, to serve (optional); 250 g (8 oz) turnips, peeled and cubed; 1—2 fennel bulbs, chopped roughly; salt; 500 g (1 lb) courgettes, sliced thickly; 500 g (1 lb) couscous; 1 tablespoon paprika; 250 g (8 oz) onions, chopped; 375 g (12 oz) carrots, sliced thickly; ½ teaspoon ground ginger; 375 g (12 oz) pumpkin or butternut squash, peeled, de-seeded and cubed; 125 g (4 oz) dried apricots, cut into strips; 50 g (2 oz) butter, diced

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Couscous is a type of grain, or more technically a type of pasta, since the grains of semolina are rolled in flour, though you wouldn’t know to look at it. The word has also come to mean the...

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Ingredients

1 aubergine, cubed
a handful of fresh parsley, chopped finely
2 fresh green chillies, de-seeded and chopped
250-375 g (8-12 oz) tomatoes, skinned and chopped, or a 397 g (14 oz) can of chopped tomatoes
250 g (8 oz) cooked chick-peas, or 200 g (7 oz) canned chick-peas, drained
chopped fresh coriander, to serve (optional)
250 g (8 oz) turnips, peeled and cubed
1—2 fennel bulbs, chopped roughly
salt
500 g (1 lb) courgettes, sliced thickly
500 g (1 lb) couscous
1 tablespoon paprika
250 g (8 oz) onions, chopped
375 g (12 oz) carrots, sliced thickly
½ teaspoon ground ginger
375 g (12 oz) pumpkin or butternut squash, peeled, de-seeded and cubed
125 g (4 oz) dried apricots, cut into strips
50 g (2 oz) butter, diced