Moroccan Chickpea Couscous - vegan
Ingredients
- 1 Large red pepper, chopped
- 4 Carrots, chopped
- 1 Large red onion, chopped
- 4 tbsp Olive oil
- 1 Lemon's juice
- 2 Garlic cloves, minced
- 1 tsp Cumin powder
- 1 tbsp Raw honey
- 1 tsp Coriander powder
- 1 tsp Cinnamon powder
- 1 1/3 cups Couscous, raw
- 1/2 cup Raisins
- 1 tsp Turmeric powder
- 1 1/3 cups Boiling water
- 1 cup Soaked chickpeas
- 1/2 cup Chopped raw almonds
- A handful of fresh mint, chopped
- 3 Pickled lemons, sliced in slithers
Instructions
- Preheat the oven to 180°C and add the carrots, red pepper and red onion to a roasting tin. Drizzle over 2 tbsp olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until crispy on the edges.
- Add the couscous, raisins and turmeric to a large bowl and mix. Pour in boiling water and cover for 10 minutes before fluffing out the couscous with a fork.
- Add the remaining olive oil, garlic, honey, spices and lemon juice to a small bowl and season with salt, whisk to combine.
- Pour the chickpeas into the couscous along with the roasted vegetables and the dressing. Toss to combine. Top with almonds, mint and pickled lemons.
