Check out yesterdays post for the ‘piesta resistance to go with this couscous’. I have just made a tasty flavorsome couscous to accompany it. Although I have cut some of this back from what I originally made, as my ‘lad’ of a boyfriend could not quite manage it all! In his defence, he has eaten 4 banana’s and 2 apples today, WHOAAA! In all fairness, he did eat a lot of the flat bread. Gold star to Ricardo though, who even licked his bones clean.
Serves 3 with the Moroccan tagine recipe from yesterday’s blog.
– 1 red onion
– 1 medium courgette – sliced into quarters lenthways and then chopped onto 1cm chunks
– 1 red pepper cut it to 2cm squares
– 2 tbsp olive oil
– 200g chickpeas
– 3/4 teaspoons ground cumin
– 1/4 teaspoon ground ginger
– 1/8 teaspoon ground cayenne pepper
– 1/4 teaspoon ground cardamom
– Juice of half a lemon
– 40g sultanas
– 110g couscous
– 350ml chicken stock
– 1tbsp chopped fresh coriander
– Good dose of salt and pepper
Roast the vegetables in the oil for half 40 minutes (or less time if they are not going in with the tagine and the oven is hotter) – stirring halfway through
Once removed fry off quickly in a large saucepan with the oil and juices from the roasting tin
Add the dried herbs and lemon juice and try for about 3 minutes, stirring.
Stir in saltanas and chickpeas
Pour in the chicken stock and season, and when the mixture has come to boil stir in the couscous and remove from heat
Cover and leave to stand for 5 minutes.
Fluff with a fork and stir in the chopped coriander.