Cumin-Spiced Couscous With Sautéed Vegetables - cooking recipe

Ingredients

1/4 cup olive oil
1 lb butternut squash, peeled, deseeded, diced
3 None parsnips, peeled, quartered lengthwise
2 None large zucchini, cut into chunks
2 None carrots, quartered lengthwise
1 None red bell pepper, deseeded, cut into thick strips
8 None spring onions, halved lengthwise
1 tbsp ground cumin
7 oz couscous

Preparation

Heat 2 tbsp oil in a large saucepan over high heat. Cook vegetables, stirring, for 5 mins. Add 1 cup water and simmer, covered, for 10 mins, until just tender. Remove lid and cook for another 5 mins, until liquid evaporates and thickens slightly.
Meanwhile, heat remaining oil in a saucepan over medium heat. Toast cumin for 1 min, until fragrant. Add 1 cup water. Season. Add couscous then set aside, covered, for 5 mins. Fluff with a fork and season.
To serve, arrange vegetables over couscous. Drizzle with pan juices. Season.