Moroccan Vegetables And Cous Cous - cooking recipe

Ingredients

2 carrots, in chunky cubes
2 parsnips, in chunky cubes core removed
450 g butternut squash, in chunky cubes
1/2 onion, divided into leaves
3 tablespoons olive oil
1 vegetable stock cube
200 g couscous
125 g dried figs, halved
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon coriander
5 coriander leaves (to garnish, to taste)

Preparation

Fry all the veg in the oil for 5 minutes over a moderate heat. Reduce the heat, cover and cook for another 10 minutes.
Dissolve stock cube in 350ml boiling water. Pour over cous cous and cover leave to stand.
Add the spices, figs, seasoning and 150ml boiling water to the vegetables. Simmer for 5 minutes.
Stir coriander leaves through cous cous and serve with the vegetables.