Stewed Vegetables with Dried Apricots and Coriander-Seasoned Couscous
Appetizers • Russian
Description
Stewed vegetables with dried apricots and couscous seasoned with coriander.
Ingredients
- Eggplants 1 piece
- Pumpkin 5 oz
- Parsnip 5 oz
- Dried Apricots 5 oz
- Olive Oil 2 tablespoons
- Onion 1 head
- Garlic 2 cloves
- Cinnamon 2 teaspoons
- Ground Cumin 1 teaspoon
- Ginger 1 teaspoon
- Saffron 1 teaspoon
- Baking Tomatoes 30 oz
- Honey 1½ tablespoons
- Harissa 3 tablespoons
- Cinnamon 1 piece
- Butter 0 oz
- Chopped almonds 0 oz
- Canned Lemons 1 tablespoon
- Couscous 10 oz
- Cilantro 2 tablespoons
- Citrus Zest Mix a pinch
- Salt to taste
Step-by-Step Guide
Step 1
Peel the eggplant, pumpkin, and parsnip, and cut them into large pieces.
Step 2
Slice the onion into rings and sauté in olive oil until golden brown (7–10 minutes). Add minced garlic, ground cumin, ground cinnamon, ground ginger, and cook for another 2 minutes, stirring. Then add the eggplant and cook for about 5 minutes. Add saffron, chopped canned tomatoes, honey, harissa, chopped dried apricots, a cinnamon stick, a pinch of lemon zest, and half a teaspoon of salt.
Step 3
Stir in the pieces of pumpkin and parsnip, bring to a boil. Reduce the heat, cover, and simmer the vegetables until tender, about 15–20 minutes.
Step 4
Place the couscous in a bowl, pour 400 ml of boiling water over it, cover with a towel for 10 minutes.
Step 5
In a pan, melt 10 grams of butter, add the almonds, and sauté, stirring, until golden brown. Cut the remaining butter into small pieces, add a pinch of ground cinnamon and chopped cilantro leaves, mix with the hot couscous, and fluff with a fork.
Step 6
Serve the vegetable stew on a warmed dish, topped with almonds and chopped canned lemon. Serve with the seasoned couscous.
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