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.
Vegetable couscous with chickpeas & preserved lemons
Course: Vegetarian casserole
Servings
8
servings
Prep time
40 mins
Ingredients
- Coriander: bunch coriander, roughly chopped
- Olive Oil: 50ml olive oil
- Red Onion: 2 red onions, cut into wedges through the root
- Spring Onion: 3 spring onions, sliced
- Carrot: 3 carrots, chopped
- Couscous: 200g couscous
- Chickpea: 400g can chickpea
- Mint: small bunch mint, chopped
- Lemon: juice 1 lemon
- Butter: 25g butter
- Butternut Squash: 1/2 butternut squash, chopped into chunks
- Chicken Stock: 2l vegetable or chicken stock
- Potato: 2 large potatoes, chopped into chunks
- Leek: 4 leeks, sliced into rings
- Harissa: 3 tbsp harissa, homemade (see recipe below) or shop bought
- Parsnip: 3 large parsnips, chopped
- Fig: 12 dried figs, halved
- Preserved Lemon: 2 preserved lemons, homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
Directions
- 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.
