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.
1
Peel the eggplant, pumpkin, and parsnip, and cut them into large pieces.
- Eggplant: 1 piece
- Pumpkin: 110 g
- Parsnip: 110 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.
- Onion: 1 head
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Ground caraway: 1 teaspoon
- Cinnamon: 2 teaspoons
- Ginger: 1 teaspoon
- Eggplant: 1 piece
- Saffron: 1 teaspoon
- Canned tomatoes: 800 g
- Clear (liquid) honey: 1.5 tablespoon
- Harissa: 3 tablespoons
- Dried apricots: 75 g
- Cinnamon sticks: 1 piece
- Lemon zest: pinch
- 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.
- Pumpkin: 110 g
- Parsnip: 110 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.
- Butter: 40 g
- Almond: 50 g
- Butter: 40 g
- Cinnamon: 2 teaspoons
- Cilantro (coriander leaves): 2 tablespoons
6
Place the vegetable stew on a warmed dish, top with almonds and sliced canned lemon. Serve with seasoned couscous.
- Almond: 50 g
- Preserved lemons: 1 tablespoon