MOROCCAN COUS COUS WITH CHICKPEA

Ingredients:

■ 200gm cous cous, 200ml vegetable stock, 2 Star anise, 1 Cinnamon, 10gm Basil, Salt to taste, 30ml Olive oil, 150gm fresh vegetables (broccoli, Brussel sprouts, zucchini, bell peppers; cut into 1-inch dices), sugar to taste, 1 clove Garlic (sliced), crushed black pepper as per taste

For chickpeas stew

■ 200gm cooked chickpeas, 15ml olive oil, 5gm turmeric powder, 3gm yellow chili powder, 50gm onion, sliced, 5gm garlic, sliced, 4gm thyme, 100ml vegetable stock, salt to taste, roast garlic paste 10gm, microgreens and tomato olive salsa for garnish

Method:

For the cous cous:

■ Heat the vegetable stock with the herbs and spices

■ Mix half the olive oil and salt, as per taste into the cous cous, before pouring the hot stock over it in a bowl. Steam this mix Once cooked, heat olive oil in a nonstick or cast iron pan Sauté the sliced garlic, followed by the vegetables

■ Toss in the cooked cous cous and stir well

■ Add the shredded basil and seasoning as required.

■ For the chickpeas:

■ Heat oil in a pan and add the turmeric powder and chili powder

■ Sauté onions and garlic in it

■ Add the chickpeas and veg stock and bring to boil. Let simmer for 15 to 20 minutes. Adjust seasoning as required. Top it with roast garlic paste and fresh thyme

■ Serve the dish hot garnished with tomato, olive salsa and microgreens.

Health benefits:

“Cous cous is a staple in many North African cuisines. It is made of crushed durum wheat semolina, that is generally steamed and served with a stew. It is a rich source of selenium and of plantbased protein, and helps boost one’s immune system,” says chef Rollin Lasrado, Smoke House Deli.