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Stewed vegetables with dried apricots and couscous seasoned with coriander

4 servings

95 minutes

Stewed vegetables with dried apricots and couscous seasoned with coriander is a harmony of flavors and aromas inspired by Russian cuisine. This recipe combines the sweetness of apricots, the warmth of cinnamon, and the spiciness of spices to create a rich and multifaceted dish. The simmered vegetables become tender and infused with spicy notes of saffron, ginger, and cumin, while the couscous mixed with almonds and butter adds tenderness and a light nutty texture. The exquisite combination of preserved lemon and harissa adds brightness to the dish, making it not only delicious but also memorable. It is the perfect treat for a family dinner that warms the soul and reveals the depth of traditional flavors.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
487.8
kcal
11.6g
grams
26.6g
grams
52.6g
grams
Ingredients
4servings
Eggplants
1 
pc
Pumpkin
110 
g
Parsnip
110 
g
Dried apricots
75 
g
Olive oil
2 
tbsp
Onion
1 
head
Garlic
2 
clove
Cinnamon
2 
tsp
Ground cumin
1 
tsp
Ginger
1 
tsp
Saffron
1 
tsp
Canned tomatoes
800 
g
Transparent honey
1.5 
tbsp
Harissa
3 
tbsp
Cinnamon sticks
1 
pc
Butter
40 
g
Almond
50 
g
Preserved lemons
1 
tbsp
Couscous
225 
g
Coriander leaves
2 
tbsp
Lemon zest
 
pinch
Salt
 
to taste
Cooking steps
  • 1

    Peel the eggplant, pumpkin, and parsnip, and cut them into large pieces.

    Required ingredients:
    1. Eggplants1 piece
    2. Pumpkin110 g
    3. Parsnip110 g
  • 2

    Slice the onion into rings and sauté in olive oil until golden brown (7–10 minutes). Add minced garlic, ground cumin, ground cinnamon, ground ginger, and cook for another 2 minutes. Stir. Then add the eggplant and leave on the heat for about 5 minutes. Add saffron, chopped canned tomatoes, honey, harissa, chopped apricots, a cinnamon stick, a pinch of lemon zest, and half a teaspoon of salt.

    Required ingredients:
    1. Onion1 head
    2. Olive oil2 tablespoons
    3. Garlic2 cloves
    4. Ground cumin1 teaspoon
    5. Cinnamon2 teaspoons
    6. Ginger1 teaspoon
    7. Eggplants1 piece
    8. Saffron1 teaspoon
    9. Canned tomatoes800 g
    10. Transparent honey1.5 tablespoon
    11. Harissa3 tablespoons
    12. Dried apricots75 g
    13. Cinnamon sticks1 piece
    14. Lemon zest pinch
    15. Salt to taste
  • 3

    Mix pieces of pumpkin and parsnip, bring to a boil. Reduce heat, cover, and simmer the vegetables until tender, about 15-20 minutes.

    Required ingredients:
    1. Pumpkin110 g
    2. Parsnip110 g
  • 4

    Put couscous in a bowl, pour 400 ml of boiling water over it, and cover with a towel for 10 minutes.

  • 5

    Melt 10 grams of butter in a pan, add almonds, and fry, stirring, until golden brown. Cut the remaining butter into small pieces, add a pinch of ground cinnamon and chopped coriander leaves, mix with hot couscous, and fluff with a fork.

    Required ingredients:
    1. Butter40 g
    2. Almond50 g
    3. Butter40 g
    4. Cinnamon2 teaspoons
    5. Coriander leaves2 tablespoons
  • 6

    Place the vegetable stew on a warmed dish, top with almonds and sliced canned lemon. Serve with seasoned couscous.

    Required ingredients:
    1. Almond50 g
    2. Preserved lemons1 tablespoon

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