Vegetable couscous with chickpeas & preserved lemons
Moroccan cooking makes great use of humble vegetables, like in this veggie stew from John Torode
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 25 mins
Vegetarian
- For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.
- Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
- In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.
PER SERVING
418 kcalories, protein 9.0g, carbohydrate 62.0g, fat 13.0 g, saturated fat 3.0g, fibre 11.0g, sugar 28.0g, salt 1.6 g
Recipe from Good Food magazine, March 2012.
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Ingredients
FOR THE BROTH
- 2l vegetable or chicken stock
- 3 tbsp harissa , homemade (see recipe below) or shop bought
- 3 carrots , chopped
- 3 large parsnips , chopped
- 2 red onions , cut into wedges through the root
- 2 large potatoes , chopped into chunks
- ½ butternut squash , chopped into chunks
- 4 leeks , sliced into rings
- 12 dried figs , halved
- 2 preserved lemons , homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
- small bunch mint , chopped
FOR THE COUSCOUS
- 200g couscous
- 400g can chickpeas
- 25g butter
- 1 red onion , finely diced
- 3 spring onions , sliced
- 2 tbsp harissa
- 50ml olive oil
- juice 1 lemon
- bunch coriander , roughly chopped
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These lemons pickled in brine and spices add an intense citrus flavour to Moroccan dishes - a larder essential
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John Torode's thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 25 mins
Vegetarian
Ingredients
FOR THE BROTH
- 2l vegetable or chicken stock
- 3 tbsp harissa , homemade (see recipe below) or shop bought
- 3 carrots , chopped
- 3 large parsnips , chopped
- 2 red onions , cut into wedges through the root
- 2 large potatoes , chopped into chunks
- ½ butternut squash , chopped into chunks
- 4 leeks , sliced into rings
- 12 dried figs , halved
- 2 preserved lemons , homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
- small bunch mint , chopped
FOR THE COUSCOUS
- 200g couscous
- 400g can chickpeas
- 25g butter
- 1 red onion , finely diced
- 3 spring onions , sliced
- 2 tbsp harissa
- 50ml olive oil
- juice 1 lemon
- bunch coriander , roughly chopped
PER SERVING
418 kcalories, protein 9.0g, carbohydrate 62.0g, fat 13.0 g, saturated fat 3.0g, fibre 11.0g, sugar 28.0g, salt 1.6 g
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03 November 2012
Lucy rated and commented on this recipe
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