Vegetable couscous with chickpeas & preserved lemons

• vegetable or chicken stock2l l
• harissa↗3 tbsp tbsp

  homemade (see recipe below) or shop bought

• carrots↗3

  chopped

• large parsnips↗3

  chopped

• red onions↗2

  cut into wedges through the root

• large potatoes↗2

  chopped into chunks

• ½ butternut squash

  chopped into chunks

• leeks↗4

  sliced into rings

• dried figs↗12

  halved

• preserved lemons2

  homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced

• small bunch mint↗

  chopped

• couscous↗200g g
• can chickpea↗400g g
• butter↗25g g
• red onion↗1

  finely diced

• spring onions↗3

  sliced

• harissa↗2 tbsp
• olive oil↗50ml
• juice 1 lemon
• bunch coriander

  roughly chopped

Step-by-step instructions

1. 1

   For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.

2. 2

   Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.

3. 3

   In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.