INGREDIENTS

INSTRUCTIONS

Add the saffron to a small pan with the boiling water and simmer
gently for 1-2 minutes to allow the saffron to infuse the water. Heat
2 tbsp oil  in a large saute pan. Add the onion and cook for 1-2
minutes until  beginning to soften.  2 Cut the sweet potato, parsnip
and turnip into 2.5cm/1" cubes and  add to the pan with 1/2 tsp each of
coriander, cumin and paprika. Fry  the vegetables for 2-3 minutes until
just beginning to colour.  3 Pour the saffron infused water over the
couscous, cover with  clingfilm and leave to stand for 8-10 minutes.  4
Stir the tomatoes into the pan of vegetables, with the vegetable  stock
and tomato puree. Cover and leave to simmer.  5 Roughly chop the chilli
and half the bunch of coriander and add to  the mini food processor
with the remaining cumin, coriander and  paprika, garlic and 2 tbsp
oil.  6 Grate in the lime zest and squeeze in the juice. Season and
blend  to a paste. Stir the spiced paste into the vegetables and simmer
for  6-8 minutes until the vegetables are tender.  7 Add 1 dsp oil and
the water to the flour and mix to form a soft  dough. Turn out onto the
lightly floured surface and knead gently.  Roll out to a  5mm/ 1/4"
thickness to form an oval. Using a sharp knife gently slash  the  dough
diagonally in 1cm/ 1/2" intervals and reserve.  8 Heat a small frying
pan. Add the pinenuts and dry-fry for 1-2  minutes until toasted,
tossing occasionally. Heat a medium-sized  frying pan with 1 tsp oil.
9 Chop the remaining coriander and parsley. Fluff up with the  couscous
and squeeze in the juice of the lemon. Stir in the herbs,  pine nuts
and remaining oil. Season well with salt and pepper.  10 Add the bread
dough to the frying pan and cook for 1-2 minutes on  each side until
crisp and golden. Stir the spinach into the vegetable  ragout and allow
to cook for 1-2 minutes until the spinach has  wilted, and season.  11
Spoon the couscous into a paper cup and turn out onto a serving  plate.
Serve with the spiced ragout and bread, garnished with a sprig of
coriander.  Converted by MC_Buster.  Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 454
Calories From Fat: 369
Total Fat: 41.9g
Cholesterol: 2.5mg
Sodium: 42.9mg
Potassium: 244.1mg
Carbohydrates: 19.7g
Fiber: 2.7g
Sugar: 2.5g
Protein: 3.8g