Serving: 4-6

Ingredients

• Generous pinch of saffron threads

• 45ml/3 tbsp boiling water
• 15ml/1 tbsp olive oil
• 1 red onion, sliced
• 2 garlic gloves
• 1-2 red chillies, seeded and finely chopped
• 2.5ml/1/2 tsp ground ginger
• 2.5ml/1/2 tsp ground cinnamon
• 400g/14oz can chopped tomatoes
• 300ml/1/2 pint1/ 1/4 cups fresh vegetable stock or water
• 4 carrots, peeled and cut into 5mm/ 1/4 in slices
• 2 turnips, peeled and cut into 2cm/ 3/4 in cubes
• 450g/1 lb sweet potatoes, peeled and cut into 2cm/ 3/4 in cubes
• 75g/3oz/ 2/3 cup raisins
• 2 courgettes, cut into 5mm/1/4 in slices
• 400g/14oz can chick-peas, drained and rinsed
• 45ml/3 tbsp chopped fresh parsley
• 45ml/3 tbsp chopped fresh coriander
• 450g/1 lb/4 cups quick-cook couscous

    Directions

• Leave the saffron to infuse in the boiling water.

• Heat the oil in a large saucepan or flameproof casserole. Add the onion, garlic, chillies, and cook gently for about 5 minutes.

• Add the ground ginger and cinnamon, and gently cook for further 1-2 minutes.

• Add the tomatoes, stock or water, saffron and liquid, carrots, turnips, sweet potatoes and raisins, cover and simmer for a further 25 minutes.

• Add the courgettes, chick-peas, parsley and coriander, and cook for a further 10 minutes.

• Meanwhile prepare the couscous following the manufacturer's instructions, and then serve with the prepared vegetables.

  Nutritional Information
  Per portions:

• Energy                               570Kcals/2393kj
• Fat                                    7.02g
• Saturated fat                       0.83g
• Cholesterol                          0
• Fibre                                  10.04g