Vegetable couscous with chickpeas preserved lemons
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
Instructions
Vegetable couscous with chickpeas & preserved lemons serves 12 original recipe by BBC Good Food.
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