Wednesday 27 February - Cous Cous

We are planning on eating a bit less meat - more due to cost than anything, and found a different recipe for Cous Cous in my new Yotam Ottolenghi Book - Plenty.

The spices were different from my normal choices, and included star anise and chilli flakes

 Carrots and parsnips were roasted with the spices - I did this in my Tagine. Then pumpkin  was added and some further roasting took place.

 

Then cooked chick peas,apricots and some water were added before it was all finished with chopped preserved lemon and Harissa paste

 

Delicous, slightly different flavours from my usual recipe, and no one missed meat at all.