Moroccan spiced couscous

Moroccan spiced couscous

Ingredients

serves 3
  • •150g couscous
  • •1 pepper, chopped
  • •1 aubergine, chopped
  • •1 tbsp olive oil
  • •1 400g can chickpeas, drained and rinsed
  • •~300ml vegetable stock
  • •Juice of 1 lemon
  • •1 tsp turmeric
  • •1 tsp cumin
  • •1 tsp ground coriander
  • •½ tsp cinnamon
  • •¼ tsp garlic powder
  • •¼ tsp sea salt
  • •Ground black pepper, to taste
  • •Small handful coriander or mint leaves, chopped
  • •2 tbsp extra virgin olive oil
  • •30g raisins or cranberries
  • •3 tbsp flaked almonds, toasted

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare 2 baking trays. Add the aubergine to one tray, brush with olive oil and roast for 15 minutes. Add the pepper to the other tray and brush with olive oil. Add the chickpeas and roast for another 15 minutes.
  2. 2. In a large bowl, add the couscous and cover with vegetable stock until the water is 0.5cm above the couscous. Set aside for 10 minutes.
  3. 3. Run a fork through the couscous. Add the lemon juice, herbs and spices and mix well.
  4. 4. Stir in the chickpeas, raisins, almonds and roasted vegetables. Add a drizzle of olive oil and mix again. Serve topped with ground black pepper.
Baker Beanie Author

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