Vegetable Couscous with Chickpeas

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 1 tspras el hanout
• salt and pepper to taste
• 1onion, chopped
• 50 gpumpkin (or butternut squash), cubed
• 100 gcanned chickpeas, rinsed
• 1 smallzucchini, cubed
• 1carrot, peeled and cubed
• 100 gdry couscous

Method

1. Heat the olive oil in a heavy pot or tagine. Sauté the chopped onion until soft.
2. Add the cubed carrot and pumpkin to the pot. Stir in the ras el hanout, salt, and pepper to toast the spices.
3. Pour in water to cover the vegetables. Bring to a simmer, cover, and cook until the root vegetables are almost tender.
4. Add the cubed zucchini and the rinsed chickpeas to the stew. Simmer until all vegetables are soft and the broth is rich.
5. Place the dry couscous in a wide bowl. Pour an equal volume of boiling water over it, cover tightly, and leave to swell for five minutes.
6. Fluff the steamed couscous with a fork to separate the grains.
7. Mound the hot couscous on a plate and ladle the hearty vegetable stew and its fragrant broth generously over the top.