Vegetable couscous with chickpeas & preserved lemons

3 of 5-a-day 600 kcal or less fibre folate good source of iron iron john's global kitchen low calorie mains masterchef morocan morrocan north african over an hour skills vitamin c

N/A

Source

Ingredients

2l vegetable or chicken stock

3 tbsp harissa , homemade (see recipe below) or shop bought

3 carrots , chopped

3 large parsnips , chopped

2 red onions , cut into wedges through the root

2 large potatoes , chopped into chunks

½ butternut squash , chopped into chunks

4 leeks , sliced into rings

12 dried figs , halved

2 preserved lemons , homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced

small bunch mint , chopped

200g couscous

400g can chickpea

25g butter

1 red onion , finely diced

3 spring onions , sliced

2 tbsp harissa

50ml olive oil

juice 1 lemon

bunch coriander , roughly chopped

Method

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.

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.

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.