Recipe

Moroccan Style Couscous With Roasted Sweet Potato & Chickpea

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Moroccan style couscous with roasted sweet potato & chickpeas and a preserved lemon coconut yogurt sauce πŸ‡²πŸ‡¦πŸ  #chefbruxwfh

Ingredients:

– 1/2 large/medium sweet potato, chopped into 1-2cm cubes 🍠
– garlic oil
– 2 tbsp chickpeas, rinsed from a tin
– ~ 2 tbsp dried couscous
– 1 tsp chopped fresh mint
– 1/4 tsp ground cumin
– pinch ground turmeric
– 1/2 tsp stock powder
– 1/4 tsp ground coriander
– 1/4 tsp ground cinnamon
– handful raisins
– 1 tsp lemon juice πŸ‹
– toasted almond flakes
– pinch paprika
– pomegranate seeds

Method:

Add the sweet potato cubes to a roasting tin and cover with garlic oil, salt and pepper. Roast for 10 mins, then add in the chickpeas (toss the roasting tin about to ensure chickpeas are covered in salt/pepper/garlic oil) and roast for a further 5-10 mins, depending on preference.

Meanwhile, add the dried couscous to a bowl along with the mint, cumin, turmeric, stock, coriander, cinnamon and raisins. You can also add a bit of salt and pepper. Cover with water, stir and add a plate on top and leave for 10 mins to cook.

Then combine the roasted sweet potato & chickpeas with the cooked couscous and plate up with a squeeze of lemon juice, toasted almond flakes, a pinch of paprika and pomegranate seeds.

And for the preserved lemon sauce, mix together:

– 1-2 tbsp plain vegan yogurt
– 1 preserved lemon, finely chopped
– salt & pepper
– 2 tsp chopped fresh mint

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