Bedouin Spiced Winter Veg with Tzatziki and Couscous
Nutrition per serving
Calories | 549 kcal |
Protein | 19.1 g |
Carbs | 81.9 g |
Fats | 17 g |
Saturated Fat | 2.3 g |
Monounsaturated Fat | 10.5 g |
Polyunsaturated Fat | 3.2 g |
Sugars | 18.4 g |
Fiber | 16.6 g |
Sodium | 1,814 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 125ml 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.