This dish is a lovely warm couscous with a fresh salad. Pearl couscous is quick to prepare and fills you up. Moroccan spices are very linked to Indian spices but are not as strong. They have a warmth and richness but is not as spicy as Indian.
1 sweet potato, diced
1/4 capsicum, diced
1 eggplant, diced
1 tsp ginger, grated
2 cloves garlic, crushed
2 tsp garam masala
1 onion, diced
300g pearl couscous
(optional - 1/4 raisins)
2 tsp olive oil
2 tsp Massel chicken style stock powder
2 cups hot water
1 425g tin of champignon mushrooms, sliced
1 400g tin chickpeas, rinsed and drained
salt and pepper to taste
garnish with parsley and coriander
2 radishes, sliced
1 small beetroot, grated
1/4 capsicum, sliced
bunch of green salad leaves
sprinkle of hemp seeds
1. Preheat oven to 220C
2. Place the sweet potato, capsicum and eggplant in an ovenproof dish and roast for 25 mins.
3. Meanwhile in a medium saucepan, heat 2 tsp olive oil and saute the onion, couscous, ginger, garlic and garam masala until couscous is browned.
4. Add the stock powder and hot water (optional - and raisins) to the couscous in the saucepan and bring to the boil. Reduce heat and simmer for 15 minutes until all the stock has been absorbed, stirring occasionally.
5. Add the roasted vegetables, mushrooms and chickpeas to the warm saucepan and mix to combine. Season with salt and pepper.
6. Serve with salad. Can be eaten warm or cold. Enjoy!