- 1 butternut, seeds removed, cut into 2.5cm (1 in) cubes
- 2 red onions, cut into 8 wedges each
- 5ml (1 tsp) ground ginger
- a pinch of nutmeg
- 7.5ml (1½ tsp) ground cinnamon
- 10ml (2 tsp) brown sugar
- a pinch of salt
- 30ml (2 tbsp) olive oil
- a dash of Tabasco sauce
- 400g (14 oz) chickpeas, drained
- 100g (3½ oz) raisins, soaked in boiling water for a few minutes, then drained
- 210g (7 oz) couscous
- 300ml (10 fl oz) vegetable stock
- Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6. Put the butternut and onions in a roasting tin. Mix together the spices, sugar, salt, oil and Tabasco and use about half of this mixture to baste the vegetables. Cover with foil and roast for 20-25 minutes.
- Remove the foil and add the chickpeas and raisins, together with the remaining spice mixture, then return to the oven for a further 20-25 minutes, until caramelised.
- Put the couscous in a heatproof bowl. Pour the stock over, cover and leave to stand for 10 minutes.
- Fluff up the couscous with a fork, divide evenly among plates and pile the spiced vegetables on top of the couscous and serve hot.
- Instead of using canned chickpeas you can soak 200g (7 oz) of dried chickpeas overnight and boil them for about an hour or so until they are tender. Simply follow the rest of the recipe.
- If you’re not on a diet, you can use a larger quantity of couscous. Just don’t forget to increase the quantity of stock used too.
- Serving Size: 1 serving
- Calories: 228
- Sugar: 12.2 g
- Sodium: 376 mg
- Fat: 6.1 g
- Saturated Fat: 1.2 g
- Carbohydrates: 40.8 g
- Fiber: 4.7 g
- Protein: 5.7 g