Bedouin Spiced Winter Veg with Tzatziki and Couscous

Nutrition per serving

Calories	711 kcal
Protein	24.8 g
Carbs	100.6 g
Fats	24.6 g
Saturated Fat	2.9 g

Monounsaturated Fat	15.2 g
Polyunsaturated Fat	5.1 g
Sugars	19 g
Fiber	19.5 g
Sodium	1,816 mg

Ingredients

	Couscous
	Red Onion
	Carrot
	Parsnips
	Chopped Tomatoes (canned)
	Vegetable Stock Cube
	Fresh Coriander
	Garlic
	cucumber, peeled
	Almonds
	Cinnamon
	Ground Allspice
	Olive Oil
	Rutabagas
	Dried Apricot Halves
	Greek Yogurt (whole milk)
	Ground Turmeric

1. Peel/finely dice the onion, garlic and carrot.

2. Peel/dice the parsnip and rutabaga into 1cm cubes

3. Coarsely chop the apricots

4. Remove the seeds from the cucumber and slice into ½ cm cubes

5. Chop a quarter of a bunch of coriander

6. In a non-stick pan, heat ½ a tbsp oil over medium-low heat. Add the onion, garlic and carrot and cook for about 3 minutes until softened not browned.

7. Stir in the parsnip, rutabaga with a pinch of salt and pepper all spice and turmeric. Add the apricots with a 1 ½ tbsp of water, put the lid on and continue to cook for a few minutes before stirring in the tomatoes with 125ml of water and 1/2 the stock pot.

8. Add the cinnamon and bring the mixture to a gentle boil and simmer for about 15-20 minutes until thickened.

9. Meanwhile, to make the tzatziki, in a bowl, mix the chopped cucumber with the Greek yoghurt and a pinch of salt and pepper.

10. To make the couscous, bring 200ml of water to boil. Add the remaining stock pot and stir to dissolve. Add the couscous, cover with a lid, remove from heat and set aside for 10 minutes until the granules have absorbed all the liquid. Fluff the cooked couscous with a fork to separate the grains.

11. Once the stew has cooked, remove from heat and stir in the chopped coriander.

12. Serve the stew in a bowl on top of the couscous, topped with the tzatziki and the almonds sprinkled over the top.