Tunisian Herb and Vegetable Couscous with Chickpeas
Serves 6 - Prep time 10 mins - Cook time 20 mins.
2 tbsp olive or vegetable oil
1/2 small butternut pumpkin, peeled and cubed
4 spring onions, sliced
2 zucchini, sliced
1 x 400g cn chickpeas, drained and rinsed
2 tbsp Henry Langdon Tunisian Tabil
1/2 red chilli, finely sliced for garnish
Place the couscous in a heatproof bowl and pour over 300ml of boiling water or stock. Cover and stand until all of the liquid has been absorbed.
Meanwhile, heat the oil in a large frying pan and add the pumpkin and spring onions. Allow them to fry for about 5 mins before adding the zucchini. Continue frying for 10 minutes or until the vegetables are tender.
Add the chickpeas and the Henry Langdon Tunisian Tabil, and gently stir through.
Use a fork to "fluff" the couscous, then add it to the pan with the vegetables and chickpeas, stirring until heated through.
Drizzle with a little extra virgin olive oil and "fluff" to ensure the grains are separated, then garnish with finely sliced red chilli.