Ingredients for Spicy Chickpeas and Couscous
200g (7oz) couscous
310ml (10fl oz) boiling water or stock
3 tbsp vegetable oil
½ small butternut squash, peeled and cut into 1cm (½in)cubes
4 spring onions, chopped
1 clove garlic, sliced
3 courgettes, sliced
1 long red chilli, sliced
1×400g (14oz) tin chickpeas, rinsed and drained
½ tsp ground cumin
½ tsp curry powder
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh basil
Place the couscous in a medium-sized heatproof bowl and pour over the boiling water or stock.
Add 1 tbsp oil and a pinch of salt. Cover with clingfilm and stand for 5 minutes, or until the liquid has been absorbed.
Meanwhile, fry the butternut squash, spring onions and garlic in the remaining oil for about 5 minutes, then add the courgettes and chilli.
Continue to fry for about 10 minutes, or until the vegetables are tender.
Stir through the chickpeas, cumin and curry powder.
Fold in the couscous and cook, stirring, until heated through.
Stir in the herbs and drizzle with a little extra virgin olive oil.
Fluff with a fork to help separate the grains.