Vegetable couscous with chickpeas & preserved lemons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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 chickpea
- 25g butter
- 1 red onion, finely diced
- 3 spring onions, sliced
- 2 tbsp harissa
- 50ml olive oil
- juice 1 lemon
- bunch coriander, roughly chopped
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.
