Deep, warming and intensely satisfying flavours await you…. make this.

Full vegan business.

35mins | serves 4-5 | beyond ease 

Ingredients 

12 cherry tomatoes, halved

3 tbsp olive oil

500ml vegetable stock

120g giant couscous

400g jar chickpeas, drained and rinsed

1 onion, chopped

2 tbsp ground cumin

2 tbsp ground coriander

1 tsp ground ginger

small bunch coriander

small bunch flat leaf parsley

½ lemon, juice

Method

Oven up to 200ºC/Fan 180ºC/Gas 6.

Get ye tomatoes on a baking tray, drizzle with 1 tbsp of the oil and season with salt and pepper. Bake for about 20 minutes or until soft.

Pour the vegetable stock into a small saucepan and bring to the boil. Add the couscous and simmer for 6-8 mins as required. Strain, cool under the cold tap for a mo, tip into a big bowl and stir the chickpeas through.

Heat the rest of the oil in a frying pan, add the onion, and cook over a low heat for 5 minutes or until soft. Stir in the spices and cook for another minute. Remove from the heat and stir the onions into the couscous.

Toss in the coriander, parsley, and roasted tomatoes, season well with salt and pepper and finish with a good squeeze of lemon juice and a drizzle of olive oil.

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Recipe origins being The Lebanese Kitchen by Salma Hage, 2012.

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