Boost your veggie intake and you’ll boost your vitamin and mineral intake too, which is needed to ensure you maintain a healthy immune system and prevent you feeling run down during this important time!
Ingredients
- 1 tsp olive oil
- 1 onion, diced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 2 tsp rose harissa
- 1 x 400g tin of chopped tomatoes
- 1kg mixed vegetables (six types – we used squash, turnips, parsnips, carrots, all peeled and cut into small chunks; courgettes, halved and sliced; French beans, trimmed)
- 100ml water
- salt and freshly ground black pepper
- 1 x 400g tin of chickpeas, drained
- Juice of 1 orange
- Chopped fresh coriander and mint
- For the couscous
- 200g couscous
- 1 tbsp olive oil
- 400ml boiling water
Directions
- Heat the oil in a large pan, then add the onion and cook over a medium heat for 5 minutes.
- Add the spices and harissa and stir well. Cook for one minute, then add the tomatoes with their juice. Bring up to a simmer and tip in the squash and the root vegetables.
- Add the 100ml water, stir and season well. Bring up to a simmer, then cover and cook over a low heat for 15 minutes, or until the vegetables are almost tender.
- Add the rest of the vegetables and cook for a further 10 minutes, pouring in a little more water if the mixture starts to stick.
- When all the vegetables are tender, add the drained chickpeas, the orange juice, then season and mix well.
- To cook the couscous, put the grain into a bowl and rub in the olive oil and a little salt. Pour over the boiling water, then cover tightly with clingfilm and leave to steam for 10 minutes.
- Fluff up the couscous with a fork, sprinkle with the chopped herbs, then serve with the vegetables.
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