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

      Harissa

      ha-riss-ah

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

    • 3 carrot, chopped
      Carrot

      Carrot

      ka-rot

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

    • 3 large parsnip, chopped
      Parsnip

      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

      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
      Leeks

      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

      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

      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

      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

      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 onions

      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

      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

      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

      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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