Packed with colour and spice, try this delicious healthy couscous recipe and let us know what you think! Suitable for vegetarians.
400ml Vegetable Bouillon
1 Can (440g) Chickpeas
1 Medium Onion
1 Red Pepper
2 tbsp Olive Oil for frying
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Coriander Seeds
1 Small Green Chilli
1 Clove of Garlic
Knob of butter
Handful of Fresh Coriander (chopped)
Handful of Fresh Parsley (chopped)
Squeeze of Lemon
Salt & Pepper
- Fry the onion and pepper in 1 tablespoon of olive oil until they begin to brown then set to one side. (You can use other vegetables such as courgettes and aubergines too)
- Grind the spices, garlic and remaining olive oil into a paste with a pestle and mortar.
- Add the paste to the vegetables and fry for a few minutes with the drained and rinsed chickpeas. Add the couscous and stir, coating all the grains. Add the hot stock and turn right down. Simmer gently for 10 minutes.
- Fluff up with a fork, adding a knob of butter. Add a squeeze of lemon, the parsley and coriander and stir once more.