Moroccan Couscous with Seven Vegetables

Moroccan Couscous with Seven Vegetables

Ingredients :

Vegetables - Swede, parsnip, carrot, zucchini and pumpkin
4 cups rich homemade stock
4 Roma tomatoes
1 cup frozen broad beans
1 tbsp each ground coriander, ginger, cumin and paprika
Handful of fresh coriander
Handful of fresh parsley
500g packet couscous
2-3 tbsp vegetable oil
1 tsp salt
150g light blue vein cheese

Directions :

1. Cut vegetables into a large pieces. Leave the skin on pumpkin as it will help to hold it together. Place into base of a large steamer pot with stock, tomatoes and broad beans. Add 1 tablespoon each of ground coriander, ginger, cumin and paprika and add the coriander and parsley. Bring to the boil and meanwhile prepare moroccan couscous.
2. Empty couscous into a bowl. Add 2-3 tbsp vegetable oil and stir to coat. Add 1 tsp salt and small amounts of water and stir with the hands until grains are saturated. Transfer to the steamer basket and sit over the vegetables. Cover.
3. Once it begins to steam, remove from pot and empty into a bowl Crumble cheese over couscous while still warm and stir so that it melts through. Sprinkle with a little more water but don't drown.
4. Return steamer to pot over the vegetables. Cover with lid and leave until steaming. When steaming, remove lid and turn couscous out onto a large platter. Spoon over vegetables and a little stock and serve.