About this recipe:This dish is great served with Lamb Tagine and Cucumber Raita.
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow pepper, cut into 2cm pieces
2 courgette, halved lengthways and cut into 1cm pieces
1 teaspoon sea salt
grated zest of one orange
1 (400g) tin chickpeas, rinsed and drained
350ml chicken stock
125ml orange juice
3 tablespoons chopped fresh mint
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Method Prep:30min › Cook:25min › Ready in:55min
Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the pepper and courgette; saute for 5 minutes. Stir in the sultanas, salt, zest and chickpeas.
Pour in the chicken stock and orange juice; turn heat to high and bring to the boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.