Vegetable couscous with chickpeas & preserved lemons

Vegetable couscous with chickpeas & preserved lemons

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Cooking time

Prep: 40 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
418
protein
9g
carbs
62g
fat
13g
saturates
3g
fibre
11g
sugar
28g
salt
1.6g

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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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.

Recipe from Good Food magazine, March 2012

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Comments

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lcf25000's picture
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Love this recipe. A great winter warmer for the whole family and really easy to cook in advance too.

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