Harissa
Make a batch of our homemade harissa. This thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!
Vegetable couscous with chickpeas & preserved lemons
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
For the broth
- 2l vegetable or chicken stock
- 3 tbsp harissahomemade (see recipe below) or shop bought
- 3 carrotschopped
- 3 large parsnipschopped
- 2 red onionscut into wedges through the root
- 2 large potatoeschopped into chunks
- ½ butternut squashchopped into chunks
- 4 leekssliced into rings
- 12 dried figshalved
- 2 preserved lemonshomemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
- small bunch mintchopped
For the couscous
- 200g couscous
- 400g can chickpea
- 25g butter
- 1 red onionfinely diced
- 3 spring onionssliced
- 2 tbsp harissa
- 50ml olive oil
- juice 1 lemon
- bunch corianderroughly chopped
Nutrition: per serving
- kcal418low
- 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.
