For ➍250 g couscous
25 cl (chicken or vegetable) stock
1 small can (85 g drained) or 80-100 g dried chickpeas
1 bell pepper, chopped
1 zucchini, chopped
1 red onion, chopped
1 tomato, seeded & chopped
2 garlic cloves, mashed
oregano
herbes de Provence
coriander leaves, finely chopped
chives, finely chopped
a few drops of rose water
extra virgin olive oil
butter
salt
In a large pot bring the chicken stock to a boil. Remove from heat and add the couscous. Mix well, then allow to swell for 2-3 m.
In the meantime in a large frying pan heat some olive oil and fry the onion and garlic until soft. Add the zucchini and peppers and roast till slightly brown. Put in the chickpeas and continue to simmer gently.
Loosen the couscous with the fork. Place back on a slow heat and add a few chunks of butter. Stir until the butter has melted.
Add the tomatoes, oregano, herbs of the provence and salt to the vegetables. Sauté this just for a few minutes.
Add all the vegetables to the couscous and incorporate well.
Sprinkle the chopped chives and coriander leaves and mix well. Lastly add some salt to taste and a few drops of rose water.
Serve on large plates with a sprinkling of olive oil over the top.
Read a tip on cooking dried chickpeas.
