Vegetable couscous with chickpeas & preserved lemons

Vegetable couscous with chickpeas & preserved lemons. Can use red onion. Cut into wedges through the root., Chopped, Chopped.

John Torode

40 + 25 min · 8

Ingredients

• 150 g Can use red onion. Cut into wedges through the root.
• 300 g Chopped
• 300 g Chopped
• 300 g Butternut squash. Chopped into chunks.
• 400 g Chopped into chunks
• 400 g Canned chickpeas
• 340 g Sliced into rings
• 95 g Halved
• 200 g Dry instant couscous, not pearl couscous
• 2000 g Prepared vegetable stock
• 50 g Olive oil
• 30 g you can use homemade harissa or shop bought
• 240 g 2 units
• 25 g Soy butter
• 50 g Spring onions, sliced
• 20 g Roughly chopped
• 50 g From 1 lemon
• 50 g Finely diced, for the couscous
• 350 g Boiling water for the couscous
• 15 g Fresh leaves, washed and chopped

Preparation

1. Bring the stock to a simmer. Add 20 g harissa, the 150 g onion, carrots, parsnips, squash, potatoes and leeks. Simmer for 15 minutes. Add the figs and cook for about 5 minutes more, until the vegetables are tender. Reserve the raw red onion and spring onions for the couscous.
2. Put the dry instant couscous, half the chickpeas and the butter in a heatproof bowl. Add the 350 ml boiling water, cover and leave for about 10 minutes, then fluff with a fork. Check the packet hydration ratio for the product used. This method is for instant couscous, not pearl couscous.
3. Mix the 50 g raw red onion, spring onions, remaining 10 g harissa, olive oil, remaining chickpeas, lemon juice and coriander into the couscous. Divide between 8 bowls, add the vegetables and broth, and finish with the preserved lemon and 15 g chopped fresh mint.