Serves 4    Hot    Vegetarian   Vegan  Vegetables  Main Course   Dairy Free   Eggless

300g/11oz Instant Couscous

Boiling Water

3 tbsp Olive Oil

1/2 teasp Salt

1 Onion, chopped

1 Capsicum (sweet pepper) deseeded and chopped

1 Garlic Clove, crushed

1 Stick Celery, sliced

1 teasp Ground Cumin

1 teasp Ground Coriander

1/2 teasp Ground Cinnamon

The grated zest 1 small lemon

400g/14oz tinned Chopped Tomatoes

1 large Bay Leaf

400g/14oz tinned Chick Peas

1-2 tbsp Freshly chopped Parsley

Salt and Black Pepper

1. Make up the cous cous according to the instructions on the packet then add half the oil and salt. Mix thoroughly he set aside to cool, stirring once or twice.

2. Once cold, spread the couscous on a clean surface and rub the grains free of any lumps with your fingertips. Set aside.

3. Place the onion, pepper, garlic, celery and remaining oil in a large saucepan and heat until it starts to sizzle, stirring constantly. Reduce the heat, cover and cook for 5 minutes or until softened.

4. Add the spices and cook for 1 minute, stirring, then add in the tomatoes, bay leaf, chick peas (together with the liquor from the tin). Season with salt and pepper, bring to the boil, then cover and simmer for 10 minutes.

5. Meanwhile, place the couscous in a steamer and reheat, separating the grains with a fork during reheating. Can also be reheated in a microwave.

6. To serve - place the couscous on a large serving platter and spoon the vegetable mixture over the top. Serve immediately.