Chickpea and vegetable couscous

Chickpea and vegetable couscous

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

On a trip to Tunisia ten years ago I enjoyed many versions of couscous, which is the local speciality. This slightly spicy vegetable couscous has become a firm favourite with my family and friends.

Ingredients

Quantity Ingredient
1 medium carrot, peeled
1 medium turnip, peeled
150g pumpkin, peeled
1 red capsicum, halved and seeded
2 tomatoes
1 cup water
2 teaspoons tomato paste
1 tablespoon ground cumin
salt
freshly ground black pepper
1 cinnamon stick, about 2 cm long (optional)
2 pieces orange or lemon peel, 5 cm long
2 tablespoons olive oil
1 teaspoon chilli paste
or 1/2 small red chilli, finely sliced
400g canned chickpeas, drained
1 1/2 cups couscous
1/2 cup coriander or parsley leaves, to serve

Method

  1. Cut all vegetables into bite-sized pieces (you can be creative with the shapes if you wish). Place the vegetables in a large heavy-based saucepan with the water, tomato paste, cumin, salt and pepper, cinnamon stick (if using), citrus peel, half the olive oil and the chilli paste. Mix everything together well and bring to the boil over a medium heat. Once boiling, lower the heat, cover the pan and simmer gently for 15–20 minutes, or until the vegetables are soft. Add the drained chickpeas to the pan and simmer for a further 5 minutes.
  2. Meanwhile, prepare the couscous according to the packet instructions; it only takes a few minutes. Stir in the remaining oil.
  3. To serve, divide the couscous between 4 plates then spoon on the vegetables and a little sauce. Sprinkle with coriander leaves and serve straight away.
Tags:
Gabriel
Gate
Recipes for a Great life
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