Serves: 6, Calories: 263, Time: 45 mins

Ingredients:

• 2 tbsp veg oil.  248
• 1 onion, chopped.  75
• 1 pepper, chopped.  50
• 1 carrot chopped (150g).  60
• 2 tsp garlic purée.  34
• salt and pepper to taste
• ½ tsp paprika
• ½ tsp ground coriander
• ¼ tsp turmeric
• ½ tsp celery salt
• ½ tsp ground cumin
• ⅛ tsp ground cinnamon
• ¼ tsp hot paprika
• 150g frozen peas.  128
• 400g (1 can) chickpeas, drained.  292
• 360ml veg stock (1 Knorr stock pot).  60
• 1 tsp parsley
• 175g instant dry couscous.  632

Method:

1. In sauté pan; Sauté onion, peppers and carrot, in oil, over medium high heat, for 15 mins or until desired tenderness.
2. Add garlic, fry for 1 min.
3. Mix in all spices except parsley.
4. Fry until fragrant (about 1 min).
5. Add peas, chickpeas and stock. Bubble.
6. Add parsley. Stir in dry couscous. 
7. Remove from heat. Cover. Stand for 5 mins until liquid is absorbed. 
8. Fluff and serve with harissa chicken (below tip) or with Lamb Tagine.

 Calories = 1579

• 1579 / 6 = 263

Tip: Mix...

• 1 tbsp (45g) harissa.  102 cals
• 1 tbsp (30g) honey.  51 cals
• 1 tbsp veg oil.  124 cals
• dash of lemon juice.
• 3 chicken breasts (goujons). 750 cals,

Mix and fry together for 15 mins.

Calories = 1027

• 1027 / 5 = 205

Tip: Add 75g sultanas (225 cals) to couscous with peas for extra sweetness.

• 100g dried couscous = 361 cals
• approx 40g is a portion (144 cals)

Modified from Moroccan Spiced Vegetable Couscous.