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Vegetable couscous with chickpeas & preserved lemons

Vegetable couscous with chickpeas & preserved lemons

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal418
fat13g
saturates3g
carbs62g
sugars28g
fibre11g
protein9g
salt1.6g
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Ingredients

For the broth

For the couscous

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2012

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Overall rating

Rating: 5 out of 5.6 ratings
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