Serves 4.
INGREDIENTS: -250g wholewheat cous cous -1 400g can chickpeas, drained and rinsed -1/3 cup raisins -1 tbsp Harrissa paste -400g pack of shallots, peeled and cut in half (not chopped!) -1 small pumpkin peeled and cut into chunks (or swap for butternut squash) -2 courgettes, peeled and chopped -1 tsp cinnamon -1/2 tsp ground ginger -1 tbsp honey/agave -2 tbsp oil -450ml veggie stock -2 red peppers chopped -3 tbsp chopped coriander -2 tbsp ground or fresh mint -400ml boiling water METHOD: 1. Sautee the shallots in oil for 5 mins till they brown, before adding all the spices and veg. Stir to make sure the veggies are coated in the spices, before pouring in the stock, seasoning with salt and pep (I use about tsp salt and 1/2 pep) and adding the honey and raisins. 2. Cover and simmer for 10 mins, then stir in coriander and mint. 3. Pour the boiling water into a bowl with the cous cous, Harrissa paste, 1/2 tsp salt and chickpeas. Cover with a plate for 5 mins then fluff up with a fork and serve!