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Vegetable couscous with chickpeas & preserved lemons

Vegetable couscous with chickpeas & preserved lemons

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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
low inkcal418


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


  • 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.

Recipe from Good Food magazine, March 2012

Goes well with


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A star rating of 4.5 out of 5.6 ratings

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