Name: Vegetable couscous with chickpeas & preserved lemons
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Moroccan
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

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Vegetable couscous with chickpeas & preserved lemons

Vegetable couscous with chickpeas & preserved lemons

John Torode

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Serves 8

Easy

Prep: 40 mins

Cook: 25 mins

A star rating of 4.5 out of 5.6 ratingsRate

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

Vegetarian

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Harissa

A star rating of 3.6 out of 5.13 ratings

Preserved lemons

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

For the broth

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

For the couscous

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

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Nutrition: per serving

kcal418

low
fat13g
saturates3g
carbs62g
sugars28g
fibre11g
protein9g
salt1.6g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, March 2012

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A star rating of 4.5 out of 5.6 ratings

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