A bowlful OF COMFORT

Warm up – and fill up – with these simple, satisfying recipes from our Test Kitchen

- SAMUEL GOLDSMITH

Persian vegetable casserole with giant couscous

SERVES 6 READY IN 55 mins

INGREDIENTS

• 200g giant couscous

• 75g dried cranberries

• 500g celeriac, chopped

• 1 carrot, chopped

• 2 red onions, chopped

• 2 sticks celery, sliced

• 3tbsp sunflower oil

• 2tbsp coriander seeds, crushed

• 2tsp cumin seeds, crushed

• ½tsp chilli flakes

• 100g dried apricots, quartered

• Pinch of saffron, soaked in 750ml boiling water

• 1 vegetable stock cube

• 200g baby aubergines, halved

• 1 butternut squash, chopped

• Juice of 1 lemon

• Small handful fresh mint leaves

• 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.