Recipes of the lockdown: Moroccan Veggie cous cous

Moroccan Veggie cous cous

Serves 6.

INGREDIENTS

• 400g butternut pumpkin, peeled, cut into 2cm pieces
• 400g sweet potato, peeled, cut into 2cm pieces
• 2 carrots, peeled, cut into 2cm pieces
• 1 orange capsicum, seeds removed, cut into 2cm pieces (substitute red capsicum)
• 2 tomatoes, chopped
• 400g canned chickpeas, rinsed, drained
• 2 tbs runny honey
• Juice of 1/2 a lemon, plus extra lemon cheeks to serve
• 1 1/2 cups (375ml) vegetable stock
• 185g couscous
• 2 tbs extra virgin olive oil
• 1/2 bunch flat-leaf parsley, leaves picked
• 1/2 bunch coriander, leaves picked
• 1/4 cup (35g) slivered almonds, toasted

CHERMOULA

• 2 garlic cloves
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1/2 tsp cayenne pepper
• Finely grated zest and juice of 1 lemon
• 1/3 cup (80ml) extra virgin olive oil
• 1/2 bunch each flat-leaf parsley and coriander, leaves picked, finely chopped

METHOD

• For the chermoula, using a mortar and pestle, pound garlic, cumin, paprika, cayenne, lemon zest and juice and 1 tsp salt flakes to a paste. Stir through oil, parsley and coriander.
• Preheat oven to 200°C. Grease 2 baking trays and line with baking paper.
• Place pumpkin, sweet potato, carrot, capsicum, tomato and 2 tbs chermoula in a bowl and toss to coat. Spread over prepared trays and roast, swapping trays halfway, for 45 minutes or until vegetables are tender.
• Remove from the oven, add chickpeas, drizzle over honey and return to oven for 5 minutes to caramelise slightly. Squeeze over lemon juice and set aside.
• Meanwhile, bring stock to the boil in a saucepan. Combine couscous and 1 tbs oil in a heatproof bowl, stirring to coat. Pour boiling stock over couscous and stir well. Cover with plastic wrap and stand for 10 minutes to steam. Uncover, drizzle with remaining 1 tbs oil and stir with a fork.
• To serve, spoon couscous onto a serving platter and top with roasted vegetables. Scatter over herbs and almonds, and serve with lemon cheeks and remaining chermoula.

Bon Appétit