Couscous is widely used throughout North Africa and is traditionally used with stews and tagines here it is used as a delicious vegetarian alternative for a Christmas
1 small courgette, halved and cut into slices
2 small red peppers, large dice
1 small cauliflower, cut into florets
225 g baby carrots
1 large onion
2 garlic cloves
400 g can of chickpeas, drained and rinsed
Olive oil, to taste
1 tablespoon tomato purée
Salt and freshly ground black pepper
450ml vegetable stock
1/2 tsp sea salt
1/2 tsp ground roasted cumin seeds
1/2 tsp ground ginger
1/2 tsp paprika
60ml orange juice
1 tbsp roughly chopped parsley
2 tbsps roughly chopped coriander
30ml olive oil
1/2 lemon, grated zest and juice
Heat 2 tablespoons of oil in a large pan and cook the onions and garlic until translucent. Stir in the tomato purée and spices, cook stirring for 2 minutes. Add the vegetables with the exception of the courgettes, with enough water to come to halfway up the vegetables. Bring to the boil, lower the heat and simmer for 10 minutes. Add the courgettes and chickpeas and cook for a further 10 minutes. Stir in the fresh coriander and season with salt and pepper set aside to keep hot.
Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or cling film and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice.
Fluff the couscous with a fork and toss with the vegetables.
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