• 100g couscous
  • olive oil
  • 2 carrots, peeled and chopped
  • 2 shallots, peeled and cut into quarters
  • 1 tsp ras-el-hanout or cinnamon or ground cumin
  • 1 red pepper, cubed
  • 1 tin chopped tomatoes
  • 1 tin chickpeas
  • ½ pack coriander, roughly chopped
  • 1 small tub (optional) low-fat yoghurt
  • to serve (optional) harissa


  • STEP 1

    Cook the couscous.

  • STEP 2

    Heat 1 tsp oil in a deep frying pan, add the carrots and shallots and fry briefly. Add the ras-el-hanout and peppers and fry for a minute until the spices start to smell fragrant.

  • STEP 3

    Add the tomatoes, bring to a simmer, put a lid on the pan and cook for 20 minutes or until the veg is tender – add a splash of water if it looks too dry. Season well. stir in the chickpeas and heat through, then stir in the coriander. Spoon over the couscous and serve with yoghurt and harissa if you like.


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