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

Vegetable couscous with chickpeas & preserved lemons

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

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.