VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS

Vegetable couscous with chickpeas & preserved lemons image

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

Provided by John Torode

Time 1h5m

Number Of Ingredients 20

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 418 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 28 grams sugar, Fiber 11 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium