Veggie Couscous

recipe

• Step 1
  Preheat the oven to 210°C. Mix the ras el hanout and harissa with 1 tbsp of olive oil per person.
• Step 2
  Peel the carrots and slice diagonally.
• Step 3
  Slice the zucchini diagonally.
• Step 4
  Peel the shallots.
• Step 5
  Put the vegetables* in an ovenproof dish. Cover them with half of the oil/spices mixture and set the rest aside. *Check out our tips for this step
• Step 6
  Add some salt and bake the vegetables for 20 minutes.
• Step 7
  Boil 1 cup water per person and dissolve a vegetable bouillon cube in it. Reserve half of the stock for serving.
• Step 8
  Season the couscous and cover with the stock. Cover and leave to absorb for 5 minutes.
• Step 9
  Strain the chickpeas, reserving a few tablespoons of the liquid from the can. Mix them with the rest of the spicy oil mixture and the reserved liquid.
• Step 10
  After the vegetables have cooked for 10 minutes, add the chick peas for the last 10 minutes.
• Step 11
  Serve the couscous with the vegetables and top with a few spoonfuls of broth. (Optional: add mint). Enjoy!