- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 418
- Fat Content: 13g
- Saturated Fat Content: 3g
- Carbohydrate Content: 62g
- Sugar Content: 28g
- Fiber Content: 11g
- Protein Content: 9g
- Sodium Content: 1.6g
Vegetable couscous with chickpeas & preserved lemons
Ingredients
- chicken-stock - 2l vegetable or chicken stock
- harissa - 3 tbsp harissa, homemade (see recipe below) or shop bought
- carrot - 3 carrots, chopped
- parsnip - 3 large parsnips, chopped
- red-onion - 2 red onions, cut into wedges through the root
- potato - 2 large potatoes, chopped into chunks
- butternut-squash - 1/2 butternut squash, chopped into chunks
- leek - 4 leeks, sliced into rings
- fig - 12 dried figs, halved
- preserved-lemon - 2 preserved lemons, homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
- mint - small bunch mint, chopped
- couscous - 200g couscous
- chickpea - 400g can chickpea
- butter - 25g butter
- red-onion - 1 red onion, finely diced
- spring-onion - 3 spring onions, sliced
- harissa - 2 tbsp harissa
- olive-oil - 50ml olive oil
- lemon - juice 1 lemon
- coriander - bunch coriander, roughly chopped
Instructions
- 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.
- 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.
- 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.
Vegetarian casserole recipe for 8 people, takes only 25 mins; recipe has chicken stock, harissa, carrot, parsnip, red onion, potato, butternut squash, leek, fig, preserved lemon, mint, couscous, chickpea, butter, red onion, spring onion, harissa, olive oil, lemon and coriander.
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