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Sundried tomato Moroccan spiced couscous

Prep Time:

Cook Time:



4 people



About the Recipe

A great salad to take to work or as a side dish for a hearty dinner meal. I prefer chickpeas for this dish, but any other type of bean works great too (like black beans, cannellini beans).


  • 150g Chickpeas

  • 1 onion

  • 1 carrot

  • Couple bay leaves

  • 1 pepper (Red, Yellow or Green)

  • 1 Broccoli (or Kale, Cabbage) (optional)

  • 1 Flat Tsp Paprika

  • 1 Flat Tsp Ground Coriander

  • 1 Flat Tsp Ground Cumin

  • 1/2 Flat Tsp Ground Turmeric

  • 1/2 Flat Tsp Ground Cinnamon

  • A little bit of Cayenne (Chilli Powder) - optional

  • 200ml Stock

  • A big handful of Sun-dried Tomatoes

  • 150g Couscous*

  • A small handful of frozen peas

  • Fresh Corriander (optional)

*All highlighted ingredients are available at


1. Pop the dried chickpeas in a large pan with lots of water, about 3 times as much water as chickpeas. 

Soak the chickpeas (preferably overnight) then put the pan on medium heat and gently boil for about 1 hour.

2. While the chickpeas are bubbling away, chop 1 onion into small pieces (I recommend the organic onions and other veg from Northdown Orchard!), fry in some oil on a low heat, chop the carrot, throw that in with the onion. Add in a couple of bay leaves.  Add chopped pepper if you like and/or broccoli/cabbage/kale chopped up small. Leave them to gently soften for about 10 minutes.

3. Then add your spices and fry them for 1 minute and they'll smell gorgeous.

4. Pour over about 200ml stock. Chop the sun dried tomatoes, I use sharp kitchen scissors, but a very sharp chopping knife works well too. Throw the sun dried tomatoes into the rest of the veg and leave it all to simmer.

5. Put 150g couscous into a bowl, boil the kettle and as soon as it's boiled pour the water over the top of the couscous with just enough to cover it and put a plate over the top to keep the heat and steam in.  Leave it for 5 minutes for the couscous to absorb all the water.

6. Tip the cooked couscous into the veg mix, pour in some frozen peas for colour and add cooked and drained chickpeas. Mix it all up and serve.  Can also be eaten for lunch the next day.  You can also add some fresh coriander if you wish at the last minute.


This great recipe is shared by lovely Rowan who is very enthusiastic about all things environmentally friendly and is a busy mom too:

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