Moroccan Vegetable Pot and Couscous with Pine Nuts and Dill

nigella.com

Peter

subheading: FOR THE MOROCCAN VEGETABLE POT:

1 x 15ml 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 aubergine (cut into large bite-sized chunks)

250 grams potatoes (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)

500 grams drained chickpeas (from 1 x 700g / 25oz jar or 2 x 16oz tins)

75 grams small pitted green olives

75 grams soft dried apricots (halved)

75 grams preserved lemons (finely chopped)

1 fat pinch of saffron strands

2 teaspoons Maldon sea salt flakes

subheading: TO SERVE:

fresh coriander

subheading: FOR THE COUSCOUS WITH PINE NUTS AND DILL:

350 grams wholemeal couscous

1½ teaspoons vegetable bouillon powder

1½ teaspoons dried dill

1 teaspoon regular olive oil

75 grams pinenuts (toasted)

2 x 15ml tablespoons roughly chopped fresh dill plus a few intact fronds

Maldon sea salt flakes

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

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