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Recipe by olive magazine

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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

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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)

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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

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