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Method Prep:20min › Cook:25min › Ready in:45min
Heat the grill to high and grill the peppers until charred. Place in a plastic bag and leave to cool.
Put the couscous into a bowl and pour over 600ml (1 pint) of hot stock made with the Oxo® cube. Cover and leave for 10 minutes.
Heat the oil in a frying pan and add the pine nuts, cook gently for 3 minutes then remove from the pan and drain on kitchen paper.
To the same pan as the pine nuts, add the courgettes, onion, carrot and garlic to the pan and cook, stirring for 5 minutes. Stir in the drained chickpeas, ground cumin, curry powder and chilli flakes and cook, stirring occasionally for a further 5 minutes. Stir in the couscous and cook for 3 minutes more.
Remove the skins from the peppers and cut into thin strips, add to the pan with the other ingredients and combine. Serve with the pine nuts sprinkled on top.
Cooking times may vary depending on your heat settings and size of pan etc. I found it helpful to put a lid on the pan for a few minutes to partially steam the vegetables and help them cook down.
I used pine nuts because its what I had in but flaked almonds would go just as well and you might like to add some dried fruits like apricot or raisins.
Not strictly vegetarian, but I like to serve mine with an oven baked Harissa chicken breast!