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Three hours sleep last night. This does not maketh for a happy me. Poor old DB1 has come down with croup and was coughing himself silly until about 2am.

Therefore, he is at home with me (looking a bit sorry for himself) and we’re in need of some fortifying food to satisfy the (disgruntled, wheezy and tired) soul.

Spiced Vegetable and Chickpea Couscous

You will need:

1) 250g couscous (or thereabouts)

2) 1 large red onion, peeled and sliced.

3) 1 tbsp Olive oil.

4) 1 pepper, deseeded and sliced.

5) 1 courgette, sliced into long sections.

6) 2 carrots, peeled and sliced into long sections.

7) 1 tsp ground cumin

8) 1/2 tsp chilli powder, turmeric, ground ginger and cinammon.

9) About 400ml vegetable stock.

10) 1 tin of chickpeas.

11) 1 tbsp tomato purée

12) 1 tbsp butter.


How to make it:

1)If you haven’t already, prepare your vegetables.

2) Heat the oil in a large saucepan, and start frying the onion and peppers gently, until softened.

3) Add the carrots and courgette, then the spices, and cook for a moment or two, before adding your stock.


4) Bring to the boil, then reduce to a simmer. Add the tomato purée and stir through. Leave to cook, covered, and gently for around 30 minutes. About ten minutes before the end, add the chickpeas.

5) Meanwhile, towards the end of the cooking time of the veg, prepare your couscous. Pop the dry couscous in a bowl, and pour over enough boiling water to amply cover (around 450ml for 250g, but use common sense here, don’t flood it, or leave it too dry!)

How much I generally add!

6) Leave the couscous for five minutes, then stir through the butter. Then drain the veg, and mix into the couscous.


7) Serve immediately, and enjoy!


Total Cost? Around £1.00, and there is lots left over! A very cost effective lunch!

The Verdict? Really nice, and perfect for the next day too.