, , ,

All amounts are for one portion
Firstly get your spices roasting – in a thick based frying pan on a low heat roast the following –

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 cinnamon stick – broken into pieces

1/2 teaspoon allspice seeds

1/2 teaspoon black peppercorns

3 cloves

Roast the spices, shaking the pan from time to move the spices around, until they start to release their aroma. Grind with 1/2 teaspoon of salt with either a pestle and mortar or in a small coffee grinder.

For the Cous Cous –

40 grams Cous Cous

small amount of flaked almonds

10 sultanas

pinch of salt

Put all the ingredients in a small container that has a lid, stir to mix and then pour over boiling water to come about nearly a centimetre above the level of the Cous Cous. Cover and leave for 20 minutes.

For the vegetables –

1/2 an onion – finely chopped

1 clove garlic – finely chopped

2 tablespoons olive oil

1 tablespoon chopped red pepper

1 tablespoon chopped green pepper

1 medium sized carrot – chopped into small cubes

piece courgette – chopped into small cubes

piece butternut squash – chopped into small cubes

4 tablespoons cooked chickpeas

200 grams chopped peeled tomatoes

1/2 teaspoon harissa

2 strips lemon peel / lemon chutney

2 bay leaves

fresh mint leaves

Fry the onions and garlic in the oil until translucent.

Add the green and red peppers and fry briskly for five minutes.

Now add the carrots, butternut squash and courgettes, and again fry briskly for five minutes.

Add the tomatoes, the roasted spices, harissa, lemon peel, bay leaves and chickpeas to the pan and stir to mix.

Heat to a simmer, turn down the heat to low, cover and leave to cook until the vegetables are done, 10 – 15 minutes.

The Cous Cous should be done, it just needs a stir to break up the grains a bit. If it is not hot enough, put it into the microwave for a couple of minutes to reheat it.

Serve strewn with fresh mint leaves.