Barley couscous and vegetables

Serves: 4

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Total Time: 65

Prep Time: 25

Cook Time: 40

• 4 tablespoon(s) olive oil
• 250 gram(s) very small onions, peeled
• 3 clove(s) garlic, peeled and sliced
• 300 gram(s) peeled butternut squash, cut in 2cm dice
• 250 gram(s) scraped carrots, sliced in diagonal chunks
• 240 gram(s) cooked chickpeas (tinned are fine)
• 400 gram(s) peeled & chopped tinned tomatoes
• 50 gram(s) raisins
• almost 3tbsp rose harissa
• salt
• 2  handfuls fresh coriander leaves, chopped, plus sprigs to garnish
• 225 gram(s) barley couscous

Method

1. Heat 3 tbsp of the olive oil in a large, deep pan and fry the onions till lightly coloured. Add the garlic, squash, carrots, chickpeas, tomatoes and raisins. Stir in 1 or 2 tbsp of the harissa, 1 tsp salt, and half the chopped coriander. Add about 500ml water, bring to the boil, cover and cook gently until the vegetables are cooked (about 30 minutes).
2. Ten minutes before you are ready to eat, put the couscous in a large bowl, pour in boiling water to cover the grain, cover and leave it to soak up the liquid. Uncover, fluff up with a fork and stir in 1 tbsp olive oil.
3. Check the seasoning of the vegetables, stirring in the remaining chopped coriander and adding more harissa if you like it really hot. Serve in wide, shallow soup plates, spooning the vegetables over a mound of couscous. Top with a sprig of coriander. Recipe by Shona Crawford Poole

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