- 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
- For the Broth
- Heat some olive oil and saute the onion, courgette and chick peas without too much colour.
- Season to taste then add 1 or 2 tsp of the raz el hanout blend to desired taste.
- Add the chicken broth and bring to the boil.
- Roughly chop the coriander and add at the last minute when the cous cous is ready.
- For the Cous Cous
- Heat some olive oil in a heavy based frying pan.
- Dice the peppers very finely and the shallots.
- Add the garlic, shallots and peppers.
- Season and sweat without colour.
- Add the cous cous, mix well then add the stock and mix well.
- Cover the pot with cling film and leave for 5 mins.
- After 5 mins, remove the cling film and mix the vegetable cous cous with a fork ( not a spoon as it'll stick).
- 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.
- Serve with a small jug of the broth and add it as the cous cous soaks it up.
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.