"I love this recipe, it’s so versatile. I like to serve it warm with veggie sausages and a green salad, but it's also great cold for a quick lunch. It also works well as a side dish at a bbq. I like my food well spiced, but you can play around with the recipe and add more or less spices as you prefer." 

Ingredients

(serves 4 as a meal or 8 as a side dish)

1 ½ cups couscous
1 medium onion, finely chopped
2 cloves garlic, minced
1 ½ cups water, boiling
1 tbsp stock powder
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp fennel seeds
1 tsp black pepper
1 tsp salt
½ tsp dried chilli flakes (optional)
1 can chickpeas
¼ cup sun dried tomatoes
1 small red capsicum, diced
1 medium zucchini, diced
1 bunch fresh coriander, finely chopped
Olive oil


Directions

If you are using whole seeds then first grind them in a pestle and mortar or spice grinder.
Add together ground spices (coriander seeds, cumin seeds, fennel seeds, black pepper and salt - chilli flakes are optional)
Heat olive oil in a large pan.  Add onion and garlic and fry gently until translucent.
Add capsicum and zucchini and cook until soft.
Add spice mixture and fry for a further minute.  Keep stirring at this time.
Stir couscous into the vegetables then add the boiling water and stock powder to the pan.
Add the chickpeas and sun dried tomatoes to the pan and stir. 
Now put a lid on the pan, turn off the heat and leave for a couple of minutes.
Once the stock has been absorbed, stir through the fresh coriander, breaking up any large lumps at the same time.