Harissa Chickpeas & Couscous

• Couscous(240 g)
• Canned Chickpeas(2)
• Aubergine(1)
• Courgette(2)
• Bell pepper(2)
• Red Onion(1)
• Garlic(3 cloves)
• Black Olives(80 g)
• Flat Leaf Parsley(20 g)
• Lemon(1)
• Harissa paste(2 tbsp)
• Olive oil(4 tbsp)
• Paprika(1 tsp)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Vegetable Broth(300 ml)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 220°C. Cut the {Eggplant}, {Zucchini}, {Bell pepper}, and {Red Onion} into bite-size pieces. Drain and rinse the {Canned Chickpeas}. Finely chop the {Garlic} and roughly chop the {Fresh parsley}.

   ~15 min

2. 2

   Toss the {Eggplant}, {Zucchini}, {Bell pepper}, {Red Onion}, and {Canned Chickpeas} with {Olive oil}, {Harissa paste}, {Paprika}, {Cumin}, {Dried Oregano}, {Salt}, and {Black pepper}. Spread out on 2 trays or one large tray in a single layer.

   ~5 min

3. 3

   Roast for 25 minutes, tossing halfway, until the vegetables are tender and lightly caramelized and the chickpeas are a little crisp at the edges.

   ~25 min

4. 4

   Meanwhile, put the {Couscous} and {Garlic} in a large bowl. Pour over the hot {Vegetable Stock}, cover, and leave for 5 minutes. Uncover and fluff with a fork.

   ~5 min

5. 5

   Add the roasted vegetables and chickpeas to the couscous with the {Kalamata Olives}, {Fresh parsley}, remaining {Olive oil}, and the juice of the {Lemon}. Toss well, then serve in bowls.

   ~5 min