IngredientsHalf a packet of giant cous cous.
1-2 tins of chickpeas (depending on how much you like chickpeas)
One large sweet potato (or 2 smaller ones), cut into 2cm dice
One onion roughly chopped (you can use any kind of onion, I often use red)
2 peppers (any colour but green) roughly chopped
Handful of cherry tomatoes
3 whole cloves of garlic (leave the skins on)
A cinnamon stick
1-2 spoonfuls of ground cumin (the size of spoon depends on how much you like cumin)
1-2 spoonfuls of paprika (as above)
Salt and pepper (to taste)
Lamb of some description (you could roast some leg or shoulder, or you could buy/make meatballs).
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.
MethodThrow all the veg and spices into a large roasting tray with a little bit of oil. Mix so that everything is coated in the oily spec mixture. Season with salt and pepper. Put in the oven for 25-30 mins.
Towards the end of the cooking, boil the giant cous cous in lots of boiling water and then drain through a sieve.
Drain your chickpeas.
Take the tray out of the oven and add the giant cous cous and chickpeas. Mix thoroughly. The heat from the fast veg will be enough to warm the chickpeas through.
Serve with some roast lamb (or lamb meatballs) and pitta bread.