Ultimate Couscous

This recipe was part of the "food lover's cleanse" on Bon Appetit

It had delicious Moroccan flavors and was fairly easily to put together for a weekday dinner. Adapted with minor changes from the original recipe

FOR THE VEGETABLES:
1 carrot, peeled and cut into 3/4-inch chunks
1 onion, chopped
2 1/2 cups cubed butternut squash
1 cup cooked chickpeas (canned)
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp hot paprika
1/4 tsp chile flakes
2 cinnamon sticks
4 star anise
3 bay leaves
5 tbsp olive oil
some cilantro leaves for garnish
Salt


FOR THE COUSCOUS:
1 cup couscous
1/2 cup frozen peas
1 cup boiling vegetable stock
1/2 tsp coriander pwdr

Mix together all the ingredients for the vegetables, leaving out the chick peas and the cilantro leaves. Put this mix into an overproof dish and cook at 350F for about 30 minutes. By this time the vegetables should be cooked, while still retaining a bite. Now stir in the cooked chick peas and put into the over for 5 minutes.

In another bowl, put the dry couscous with the remaining 1 tablespoon olive oil, the frozen peas, 1/2 tsp coriander pwdr, and ½ teaspoon salt. Pour the boiling stock over the couscous. Cover the bowl with a tight lid and leave for about 10 minutes. Fluff up the couscous with a fork, cover again and leave somewhere warm.

To serve, serve the couscous onto a plate, spoon the vegetable mixture on top and sprinkle cilantro leaves.