Raz el Hanout Chick Pea, Courgette, Onion & Coriander Broth

A lovely spiced cous cous and vegetable dish.

Ingredients


  • 1 small tin of chick peas
  • 2 tsp raz el hanout spice blend
  • 1/2 courgette
  • 1/2 medium onion
  • 1 cup loose fresh coriander
  • 1/2 litre chicken stock (or 1/2 litre boiling water with 2 erin chicken stock cubes)
  • ingredients for the vegetable cous cous:
  • 3 cup cous cous
  • 1 cloves of crushed garlic
  • 1/4 red pepper
  • 1/4 green pepper
  • 1 shallot finely (chopped)
  • 1/2 cups boiling chicken stock
  • olive oil
  • salt and pepper to taste

Method

  1. Method:
  2. For the Broth
  3. Heat some olive oil and saute the onion, courgette and chick peas without too much colour.
  4. Season to taste then add 1 or 2 tsp of the raz el hanout blend to desired taste.
  5. Add the chicken broth and bring to the boil.
  6. Roughly chop the coriander and add at the last minute when the cous cous is ready.
  7. For the Cous Cous
  8. Heat some olive oil in a heavy based frying pan.
  9. Dice the peppers very finely and the shallots.
  10. Add the garlic, shallots and peppers.
  11. Season and sweat without colour.
  12. Add the cous cous, mix well then add the stock and mix well.
  13. Cover the pot with cling film and leave for 5 mins.
  14. After 5 mins, remove the cling film and mix the vegetable cous cous with a fork ( not a spoon as it'll stick).
  15. Mix in some olive oil, semi dried tomato oil or pesto..9 spoon into a bowl and using a perforated spoon add in the chick pea mixture and some broth.
  16. Serve with a small jug of the broth and add it as the cous cous soaks it up.

Notes:

Gary's tips: Use up leftover lamb or chicken from sunday lunch and simply add to the broth just before adding the spices. Instead of the chicken broth add a tin of chopped tomatoes and cook for 25 mins longer on a low heat and add veg stock to the cous cous for a vegetarian option. Make the cous cous a day ahead to save time on the day. Quanties to remember: 1 part rice to 2 parts water/stock and 2 parts cous cous to 1 part water/stock.





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