Vegetable couscous with chickpeas & preserved lemons

Vegetable couscous with chickpeas & preserved lemons

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(1 ratings)

Prep: 40 mins Cook: 25 mins

Easy

Serves 8
Moroccan cooking makes great use of humble vegetables, like in this veggie stew from John Torode

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal418
  • fat13g
  • saturates3g
  • carbs62g
  • sugars28g
  • fibre11g
  • protein9g
  • salt1.6g
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Ingredients

For the broth

  • 2l vegetable or chicken stock
  • 3 tbsp harissa, homemade (see recipe below) or shop bought

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 3 carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 large parsnip, chopped

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 red onion, cut into wedges through the root
  • 2 large potato, chopped into chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ½ butternut squash, chopped into chunks
  • 4 leek, sliced into rings

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 12 dried fig, halved

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 2 preserved lemon, homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
  • small bunch mint, chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the couscous

  • 200g couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 400g can chickpea
  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 red onion, finely diced
  • 3 spring onion, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 50ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • bunch coriander, roughly chopped

Method

  1. 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.

  2. 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.

  3. 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.

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Comments (1)

lcf25000's picture
5

Love this recipe. A great winter warmer for the whole family and really easy to cook in advance too.

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