Recipe uploaded by

13 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Cook the couscous using pack instructions.
2. Heat 1 tsp oil in a deep frying pan, add the carrots and shallots and fry briefly. Add the ras-el-hanout and peppers and fry for a minute until the spices start to smell fragrant.
3. Add the tomatoes, bring to a simmer, put a lid on the pan and cook for 20 minutes or until the veg is tender - add a splash of water if it looks too dry. Season well. Stir in the chickpeas and heat through, then stir in the coriander. Spoon over the couscous and serve with yoghurt and harissa if you like.

Per serving

423 kcalories, protein 16.1g, carbohydrate 64.7g, fat 11.9 g, saturated fat 1g, fibre 10.5g, salt 1.17 g

Latest comments and suggestions

• genadarb

  27 December 2008

  genadarb rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paula

  05 January 2009

  Paula rated and commented on this recipe

  

  Looked nice in picture but very bland, probably wouldn't make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chappyfood

  05 January 2009

  Chappyfood rated and commented on this recipe

  

  I cooked this for 5 of my friends and it was fantastic. ALTHOUGH I did add some ginger, garlic and chili flake. I served it with couscous jacket potatoes and morocan chicken for the non vegies

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alexandra

  04 February 2009

  Alexandra rated and commented on this recipe

  

  This is delish and an added bonus is that it's pretty cheap to make, too. I'm really surprised someone found it bland unless their mouth is made of asbestos... 2tsp of ras-el-hanout gave it a fairly major kick!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kim

  06 February 2009

  Kim commented on this recipe

  Just delicious! I didnt have harissa & never heard of ras-el-hanout so I did the cinnamon+cumin combo and added a chilli, and it turned out great! The coriander and yoghurt are perfect accompaniament. Can be served as a main course, or a perfect side dish to a braai (BBQ). Extremely healthy and low fat as well. Will def make again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hey_lloyd

  24 February 2009

  hey_lloyd rated and commented on this recipe

  

  THis is a great recipe! Does anyone know if it can be served for four people simply by doubling the amounts? I know that doesn't work sometimes....

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  12 March 2009

  Beth rated and commented on this recipe

  

  I added a red chilli with the red pepper and served with bulgar wheat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sandraleeben

  01 April 2009

  sandraleeben rated and commented on this recipe

  

  Love this one! Following the recipe it can easily serve four people. I'm usually not very fond of tomato-based sauces, but in this recipe it is great. Sometimes add taco or fajita spice mix, but the original recipe is great as well. The cumin really gives a nice touch.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LisaPisa

  15 April 2009

  LisaPisa rated and commented on this recipe

  

  This was fine for a quick,cheap and healthy midweek meal. I did not have any shallots so used chunks of red onion. Think I went a bit overboard on the ras-el-hanout so really appreciated the cooling yoghurt!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jen

  22 April 2009

  Jen rated and commented on this recipe

  

  We loved this - it was packed with flavour and was so easy to do. I added 2 cloves of garlic and one green chilli. I also mixed some harrissa through the cous cous which was lovely. Will be making this regularly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• avantgardener

  25 April 2009

  avantgardener rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Peanut

  24 May 2009

  Peanut rated and commented on this recipe

  

  Mmm, vegetarian deelights! So cheap & easy too. I added chunks of baby sweetcorn & celery to this recipie, also didn't have any harissa but used a clove of garlic & big tsp of lazy chillies. Served with cous cous, wholemeal pitta, yoghurt & humous for a veggie feast. Even my meat loving boyfriend went back for more!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Peanut

  24 May 2009

  Peanut commented on this recipe

  Sorry meant to give this 5 stars but couldn't for some reason.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Winston

  27 August 2009

  Winston rated and commented on this recipe

  

  Lovely! I used courgettes instead of carrots and added chilli and garlic while cooking as others have suggested. A great easy low fat meal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tollie

  21 October 2009

  Tollie commented on this recipe

  It was my first time making couscous and it was suprisingly nice! the dish came out really well and my mother liked it too :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pebils

  03 November 2009

  Pebils rated and commented on this recipe

  

  Sooo easy to make; adjusted recipe to suit my fridge contents: replaced shallots with baby leeks, added some butternut, replaced pepper with baby asparagus; served with ready-made tzatziki & spinkled with cranberries - totally delish! Will definitely make again, perhaps vary veggies next time around & add some caramelized onions :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/8904/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 100g couscous
• olive oil
• 2 carrots , peeled and chopped
• 2 shallots , peeled and cut into quarters
• 2 tsp ras-el-hanout , or 1 tsp each cinnamon and ground cumin
• 1 red pepper , cubed
• 1 tin chopped tomatoes
• 1 tin chickpeas
• ½ pack coriander , roughly chopped
• 1 small tub low-fat yogurt (optional)
• harissa to serve (optional)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Vegetarian, Vegan, Low-fat

Ingredients

• 100g couscous
• olive oil
• 2 carrots , peeled and chopped
• 2 shallots , peeled and cut into quarters
• 2 tsp ras-el-hanout , or 1 tsp each cinnamon and ground cumin
• 1 red pepper , cubed
• 1 tin chopped tomatoes
• 1 tin chickpeas
• ½ pack coriander , roughly chopped
• 1 small tub low-fat yogurt (optional)
• harissa to serve (optional)

Per serving

423 kcalories, protein 16.1g, carbohydrate 64.7g, fat 11.9 g, saturated fat 1g, fibre 10.5g, salt 1.17 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk