- A 400g tin of chickpeas
- 1 tsp ras el hanut
- A 150g bag of wholewheat couscous
- 1 red onion
- A 400g bunch of carrots
- 2 garlic cloves
- 1 lemon
- 1 tsp ground cumin
- A handful of basil, leaves only
- A 150g pot of yogurt
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 300ml boiling water
- Roasting tin
- Large heatproof bowl
- Saucer or cling film
- Measuring jug
- Large bowl
Heat your oven to 200°C/Fan 180°C/Gas 6. Drain and rinse the chickpeas. Tip them into a roasting tin. Add ½ tbsp olive oil, 1 tsp of the ras el hanout and a pinch of seasoning. Stir to mix.
Roast the chickpeas for 30 mins till they are golden and crispy. Shake the pan every 15 mins to make sure they don’t stick while they’re cooking.
Tip the couscous into a heatproof bowl. Pour in 300 ml boiling water. Pop a saucer over the bowl, or cover with cling film, and leave to soak for 10 mins so all the water is absorbed.
Peel and very finely slice the red onion. Pop it in a large bowl. Cover with cold water and a pinch of salt. Leave it to soak for 5 mins, then drain.
Trim and peel all the carrots. Use the vegetable peeler to peel long, thin ribbons off the carrots. You’ll be left with the middle of the carrots - slice them very finely. Pop them in a large bowl. Add the onion.
Peel and grate or crush the garlic. Zest and juice the lemon. Whisk the garlic, lemon zest and juice with 1 tsp of the cumin and ½ tbsp olive oil. Season. Stir in the veg. Toss to mix together.
Fluff the couscous with a fork. Add it to the carrots. Add half the basil leaves. Gently lift and stir to mix the veg and couscous together.
When the chickpeas are crispy, add half of them to the couscous and lift and stir to mix. Pile up on plates. Top with the remaining chickpeas and basil leaves and spoonfuls of yogurt sprinkled with a little more ras el hanout.