Spring vegetable couscous

Ingredients

3 tbsp olive oil
4 garlic cloves, finely sliced
1 bunch baby turnips, about 500g, roots and tops separated
1 tsp salt
400g can flageolet or cannellini beans
2 tsp tomato purée
2 tbsp sour grape juice or white wine vinegar
1 tbsp chopped fresh dill
Generous pinch of saffron
300ml water or stock of your choice
8 young carrots, trimmed, scrubbed and halved lengthways
4 sprue (thin) asparagus spears, cut into 3-4cm pieces
1 bunch spring onions, sliced
200g couscous
1 tbsp softened butter

Ingredients

3 tbsp olive oil
4 garlic cloves, finely sliced
1 bunch baby turnips, about 500g, roots and tops separated
1 tsp salt
400g can flageolet or cannellini beans
2 tsp tomato purée
2 tbsp sour grape juice or white wine vinegar
1 tbsp chopped fresh dill
Generous pinch of saffron
300ml water or stock of your choice
8 young carrots, trimmed, scrubbed and halved lengthways
4 sprue (thin) asparagus spears, cut into 3-4cm pieces
1 bunch spring onions, sliced
200g couscous
1 tbsp softened butter

Method

Gently heat the oil in a large, wide saucepan, ideally with a lid. Add the garlic and cook until translucent. Add the turnip roots and salt. Stir, then reduce the heat to low, cover and leave to sweat for a good 10-15 minutes, stirring occasionally.
Stir in the beans plus all the liquor from the can. Simmer, then add the tomato purée, grape juice or vinegar, dill, saffron and water or stock. Simmer until the turnips are tender. Add the carrots, asparagus and spring onions and simmer for a few minutes until tender.
Meanwhile, put the couscous in a bowl and pour over 400ml boiling water, cover and leave for 5 minutes or according to pack instructions. Fluff up with a fork, then season well and stir in the butter.
Remove the vegetables from the heat. Fold in the turnip tops and season. Spoon the couscous into serving bowls and ladle over the vegetables and stock.

Method

Gently heat the oil in a large, wide saucepan, ideally with a lid. Add the garlic and cook until translucent. Add the turnip roots and salt. Stir, then reduce the heat to low, cover and leave to sweat for a good 10-15 minutes, stirring occasionally.
Stir in the beans plus all the liquor from the can. Simmer, then add the tomato purée, grape juice or vinegar, dill, saffron and water or stock. Simmer until the turnips are tender. Add the carrots, asparagus and spring onions and simmer for a few minutes until tender.
Meanwhile, put the couscous in a bowl and pour over 400ml boiling water, cover and leave for 5 minutes or according to pack instructions. Fluff up with a fork, then season well and stir in the butter.
Remove the vegetables from the heat. Fold in the turnip tops and season. Spoon the couscous into serving bowls and ladle over the vegetables and stock.

delicious. tips

Couscous is a traditional North African ingredient, made with hard wheat semolina. When cooked, it becomes a light, soft grain, ideal for soaking up sauces.

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