With that in mind, I’m curating a series of mini recipes, super simple, customisable and totally delicious that have become my staple choices through lockdowns with a little one. Hope you enjoy my lockdown lunches!
Starting off with a super easy Moroccan vegetable chickpea couscous. This was served on the side of every meal we had in Marrakesh but is such a great dish in its own right.
I love how it can be customised with some chopped coriander, mint or olives, or chilli, harissa paste, or preserved lemon or even a handful of toasted flaked almonds or pomegranate seeds scattered over the top.
– 1 x 400g can chickpeas
– 2 courgettes
– 3 medium carrots
– dried couscous
– fresh parsley
– 1 tbsp butter
– 1 tsp turmeric
– 1 tsp ground cumin
– 1/4 tsp cinnamon
– 1 chicken or veg stock cube
1. Peel carrots and cut carrots and courgettes into 3 inch batons
2. In a medium pan add the stock and spices to enough water to cover the vegetables, add salt and simmer
3. Prepare the couscous as per packet in boiling water, cover
4. Add the vegetables and the chickpeas to the spiced water, simmer until veg is soft, remove from heat and sieve, retaining the water as a sauce
5. When couscous is done, mix some butter through it and add the veg on top, sprinkle with parsley and some of the sauce