When we first tried this bright burst of goodness, we all agreed it had that "hug in a bowl" kind of feeling. There's wholesome chickpeas, kumara and spinach, plus a sublime, lightly spiced creamy sauce that soaks into the couscous. Enjoy!
Always refer to the product label for the most accurate ingredient and allergen information.
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
ras el hanout
vegetable stock powder
baby spinach leaves
couscous(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Bring a kettle of water to the boil. Cut the kumara (unpeeled) into 1cm chunks. Cut the cauliflower into small florets. Place the kumara, cauliflower, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Roughly chop the parsley leaves. Drain and rinse the chickpeas. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the garlic and ras el hanout and cook until fragrant, 1 minute.
Add the coconut cream, chopped tomatoes, chickpeas, the salt, butter and 1/2 the vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) to the frying pan and mix well to combine. Bring to the boil, then reduce the heat to medium-low. Simmer until the stew has reduced slightly, 8-10 minutes. Add the roasted veggies and baby spinach leaves and stir through until wilted. Season with pepper to taste.
While the stew is simmering, place couscous in a medium bowl. Sprinkle over the remaining vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and season with pepper. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate or foil and leave for 5 minutes. Fluff up with a fork and set aside.
Divide the couscous between bowls and top with the creamy chickpea stew. Garnish with the toasted almonds, parsley and a pinch of chilli flakes (if using). Serve with the Greek yoghurt.