Name: North african chickpea, okra and cauliflower with couscous
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 250 gram cauliflower, cut into florets; 1 clove garlic, crushed; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 250 gram okra, halved lengthways; 2/3 cup (160ml) vegetable stock; 420 gram can chickpeas, rinsed, drained; 300 gram greek-style yogurt; 2 tablespoon preserved lemon, finely chopped; 1 1/2 cup (375ml) water; 2 teaspoon olive oil; 1 1/2 cup (300g) couscous; 1/4 cup fresh flat-leaf parsley, finely chopped; 1/4 cup (40g) roasted pine nuts

Ingredients

2 tablespoon olive oil

250 gram cauliflower, cut into florets

1 clove garlic, crushed

2 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

250 gram okra, halved lengthways

2/3 cup (160ml) vegetable stock

420 gram can chickpeas, rinsed, drained

300 gram greek-style yogurt

2 tablespoon preserved lemon, finely chopped

1 1/2 cup (375ml) water

2 teaspoon olive oil

1 1/2 cup (300g) couscous

1/4 cup fresh flat-leaf parsley, finely chopped

1/4 cup (40g) roasted pine nuts

Method

1.Heat oil in wok, stir-fry cauliflower, garlic and spices about 2 minutes or until mixture is fragrant and cauliflower slightly tender. Add okra and stock, stir-fry about 5 minutes or until okra is just tender. Add chickpeas, stir-fry until hot.

2.Meanwhile, make couscous, Bring the water and oil to a boil in large saucepan, remove from heat. Add couscous, cover, stand about 5 minutes or until water is absorbed, fluffing occasionally with fork. Stir in parsley and nuts. Cover to keep warm.

3.Serve couscous topped with vegetables and combined yogurt and lemon.

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