Persian vegetable casserole with giant couscous
SERVES 6 READY IN 55 mins
INGREDIENTS
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200g giant couscous
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75g dried cranberries
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500g celeriac, chopped
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1 carrot, chopped
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2 red onions, chopped
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2 sticks celery, sliced
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3tbsp sunflower oil
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2tbsp coriander seeds, crushed
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2tsp cumin seeds, crushed
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½tsp chilli flakes
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100g dried apricots, quartered
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Pinch of saffron, soaked in 750ml boiling water
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1 vegetable stock cube
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200g baby aubergines, halved
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1 butternut squash, chopped
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Juice of 1 lemon
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Small handful fresh mint leaves
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30g toasted flaked almonds
1 Put the couscous and cranberries in a bowl with 750ml boiling water. Cover, leave for 20 mins. Drain.
2 Fry the celeriac, carrot, onions and celery in the oil for 10 mins. Add the spices and apricots. Cook for 2 mins. Add the saffron in its water, crumble in the stock cube. Bring to the boil, cover and simmer for 10 mins.
3 Add the aubergines and squash, stir, cover and cook for 10 mins. Stir in the lemon juice, season and spoon the couscous and cranberries on the top. Heat for 5 mins. Top with the mint and almonds.
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