Ingredients1/2 packet giant couscous.
1-2 tins chickpeas depending on preference, drained
1 large sweet potato, cut into 2cm dice
1 onion, roughly chopped
2 peppers (any colour but green), roughly chopped
Handful cherry tomatoes
3 whole cloves of garlic, skins left on
1 cinnamon stick
1-2 spoonfuls ground cumin
1-2 spoonfuls of paprika
Salt and pepper (to taste)
Lamb of some description
Pitta bread (to serve)
Handy HintLeave the lamb out and you have a delicious vegetarian lunch. You could throw some halloumi cheese in with the roast veg towards the end of cooking. There is no need to be (at all) precise in measuring anything for this.
Method1. Throw all the vegetables and spices into a large roasting tray with a little bit of oil. Mix so that everything is coated in the oil and spice mixture.
2. Season with salt and pepper. Put in the oven for 25-30 minutes.
3. Towards the end of the cooking, boil the giant couscous in lots of boiling water and then drain through a sieve.
4. Take the tray out of the oven and add the giant couscous and chickpeas. Mix thoroughly. The heat from the vegetables will be enough to warm the chickpeas through.
5. Serve with some roast lamb or lamb meatballs and pitta bread.