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Ras-el-hanout couscous with corn, red peppers, and chickpeas
Course:
Main Course
Cuisine:
Mediterranean Inspired
Keyword:
chickpeas, couscous, ras-el-hanout
Servings:
5
people
Author:
Steve Paris
A North African style dish, the predominant flavour in this chickpea and couscous dish is ras-el-hanout, a combination of spices commonly used in Moroccan cuisine.
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Ingredients
300
g
couscous
1
Tbsp
sesame oil
3/4
cup
cooked chickpeas
1
l
vege or chicken stock
1
Tbsp
ras-el-hanout spice mix
2
cobs corn
2
red peppers
4
cloves
large garlic
or 8 cloves of more standard garlic.
1/2
cup
dried cranberries
1/2
cup
chopped nuts
20
g
salted butter
Green leaf salad
delectabilia salad dressing
Instructions
Pre heat the oven to 180 degC.
Bring a litre of vege or chicken stock to the boil.
Add the corn cobs and boil for 5 minutes.
Remove corn and set aside to cool. Retain the stock.
Wash, halve, and trim the red peppers.
Smear with olive oil.
Rinse the chickpeas.
Cut the tops (pointy bitoff the large garlic cloves.
Put the red peppers and garlic cloves on a baking tray.
Sprinkle some olive oil, salt, and pepper on the garlic.
Roast the peppers and garlic for 60 minutes.
Cut the kernels from the corn.
Dice the roasted red peppers into 10x10mm pieces.
Remove the garlic from the shells and dice the cloves into 1/8ths.
Add the couscous to a large bowl.
Add the sesame oil, ras-el-hanout spice mix, cranberries, and nuts to the couscous and mix well.
Add the stock to the couscous bowl until the stock is 1 cm above the top of the couscous.
Seal the bowl with plastic wrap and let sit for 5 minutes.
Remove the plastic wrap and fluff up the couscous.
Add the 20g butter and mix into the couscous.
In a very large bowl, gently combine the couscous mixture, the corn kernels, the roasted garlic, the diced red pepper, and the chickpeas.
Serve the couscous with a green salad.
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