Stuff yer bake

I first had this meal cooked for me when I was in Cumbria and I knew I had to do it again. This is no ordinary couscous recipe, it’s spicy, sweet and full of flavour and texture. The list of ingredients is quite comprehensive but each ingredient adds its own dimension to the rich and full flavour and the spices can of course be used again. The recipe is from the Guardian newspaper’s column “The New Vegetarian” by Yotam Ottolenghi, give it a go.