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Vegetable couscous with chickpeas & preserved lemons


Vegetable couscous with chickpeas & preserved lemons Recipe

Ingredients:
  • 2l vegetable or chicken stock
  • 3 tbsp harissa , homemade (see recipe below) or shop bought
  • 3 carrots , chopped
  • 3 large parsnips , chopped
  • 2 red onions , cut into wedges through the root
  • 2 large potatoes , chopped into chunks
  • butternut squash , chopped into chunks
  • 4 leeks , sliced into rings
  • 12 dried figs , halved
  • 2 preserved lemons , homemade (see recipe below) or bought, rinsed, pulp scooped out and finely sliced
  • small bunch mint , chopped
  • 200g couscous
  • 400g can chickpeas
  • 25g butter
  • 1 red onion , finely diced
  • 3 spring onions , sliced
  • 2 tbsp harissa
  • 50ml olive oil
  • juice 1 lemon
  • bunch coriander , roughly chopped
Directions:
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