Moroccan Couscous

I’m trying to challenge myself. Some of my least favourite pulses are chickpeas and I’m mostly not more than luke-warm about any squash or pumpkin. So this recipe is a bit of a ‘leap of faith’ for me. In using flavours (Harissa) and textures (couscous and roasted onions) that I like in the dish, I was hoping to make the squash and chickpeas more palatable. Roasting them gives a wonderfully sweet flavour and the robust spicing overwhelms the bits I don’t like in the veg. It looks wonderful piled high on a platter and works equally well as a salad, side or even main dish. Can I say I’m a convert? Well, nearly! Just have to keep the variety going to pep your unloved veg. Hope you enjoy as much as I did…

Worth noting that this is the best, most foolproof way of cooking couscous I’ve ever come across – always resulting in tasty, fluffy grains in a flash. Couscous sounds like it should be so easy, but the number of times I have it off a menu and it’s been cooked terribly is shocking.

Moroccan Couscous (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

serves 4

• 1/2 butternut squash, peeled, deseeded and cut into bite-sized cubes
• 1 red onion, roughly sliced
• 1/2 tin chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tbsp Harissa paste
• Salt and pepper
• 2 tsp balsamic vinegar
• 1/2 cup raisins
• Small handful if parsley, finely chopped

For the couscous:

• 1 cup couscous
• 1 cup water
• 1 tbsp olive oil
• 2 tbsp of any combination of lemon or vinegar
• 1 tsp salt

– Mix together the squash, onion, chickpeas, oil and Harissa and roast for 30 minutes at 180 degrees centigrade, tossing now and then
– Add the balsamic and cook for an extra 10 minutes
– Taste and adjust seasoning as desired
– To make the couscous: bring the water, lemon/vinegar, oil and salt to the boil
– Pour over the couscous and cover
– Leave for 10 minutes then fluff up with a fork
– Add the roasted veg to the couscous, pls the raisins and parsley
– Serve warm or room temperature