Ingredients

 

2 Tbsps olive oil

4 carrots

1 zucchini

1 onion

2 garlic cloves

Salt and pepper to taste

1 14,4oz can chickpeas rinsed

1 14,4oz can diced tomatoes

1 Tbsp lemon juice

2 ½ cups water

2 cups water

1 chicken bouillon cube

10 oz couscous

1/3 cup golden raisins

Nutmeg, ginger, cinnamon (all in 1 tsp)

1 tsp dry coriander

 

 

Instructions

 

1 - Toast the grain until golden and place in a large bowl.

​

2 - Cut the onion and veggies into medium squares.

3 - Pour 1 Tbsp olive oil in a frying pan, cook the onion, zucchini, and carrots.

4 - Add the garlic and spices, then the chickpeas, then add the diced tomatoes with their juice, salt, and pepper.

5 - Add the bouillon cube and raisins with 2 1/2 cups water. Cook until the veggies are soft.

6 - Pour in the couscous and cover for about 25 minutes.

7 - Fluff with a fork, and add the remaining water and lemon juice, and the coriander and the remaining olive oil.

 

Serve with sausages, chicken, and meatballs.