Prep 15 mins
Cook 20 mins
A nice vegetarian dish with exotic spices.
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 teaspoons moroccan mixed spice (see below)
- 2 (15 ounce) cans chickpeas, rinsed, drained
- 1 (15 ounce) can chopped tomatoes
- 2 cups vegetable stock
- 2 zucchini, chopped
- 1 cup green beans, trimmed, halved
- 1⁄2 cup chopped dried fig
- 2 cups couscous
- 2 tablespoons chopped coriander leaves
- 1 tablespoon harissa (optional) or 1 tablespoon hot sauce, to taste (optional)
Moroccan Spice Mix
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
- Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
- Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water.
- Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
- Divide couscous and vegetables among plates, garnish with coriander then serve with harissa, if desired.
- For Moroccan spice mix, these are sold commercially or you can mix your own with the above ingredients.
This was very good and different from anything I've had before. It also was great to pack for taking to work.