The Merchant Tradition continues today...

Tunisian Herb and Vegetable Couscous with Chickpeas

Serves 6 - Prep time 10 mins - Cook time 20 mins.

Ingredients

200g couscous

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

Method

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.

Tunisian Recipe

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