This Moroccan-style couscous and chickpea main dish is also packed with courgettes, carrots, swede and red pepper. Finished off with ground coriander and cinnamon, this colourful dish is sure to satisfy vegetarian guests.
2 people made this
1 tablespoon butter, or as needed
1.5 litres water
1 vegetable stock cube
3 swedes, peeled and cubed
4 carrots, peeled and cut into large slices
3 large courgettes, cut into large chunks
1 large pinch finely chopped parsley
1 small handful fresh coriander, finely chopped
salt and pepper to taste
2 tablespoons olive oil
½ onion, finely chopped
1 red or orange pepper, thinly sliced
½ teaspoon ground coriander
½ teaspoon ground cinnamon
1 (400g) tin chickpeas, drained
Method Prep:15min › Cook:30min › Ready in:45min
In a saucepan, heat 300ml water with 1 tablespoon butter and a pinch of salt. When it comes to the boil, add the couscous in one fell swoop; stir with a wooden spoon and cover. Turn off the heat, and let the couscous swell for 5 minutes. Keep warm, add a knob of butter if you like.
Crumble the vegetable stock cube into a large soup pot; add 1.5 litres of water and bring to the boil. Add the swedes, carrots, courgettes, parsley and fresh coriander. Season with salt and pepper. Cook over medium heat for 20 minutes, or until the vegetables are cooked to your liking.
Meanwhile, heat olive oil in a pan over medium heat; add onion, red pepper, coriander, cinnamon, salt and pepper. Cook for 5 minutes or until vegetables have softened. Stir in chickpeas, season to taste and continue to cook over low heat for a few minutes.
Portion out the couscous into 4 serving bowls. Spoon some of the vegetables and stock on top and finish off each dish with some of the cooked peppers and chickpeas. Season to taste.