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Preheat the oven to 190°C.
Peel the shallots and keep them whole.
Peel the carrots and diagonally slice them.
Cut the butternut squash into cubes.
Peel and cut the turnips into quarters.
Cut the candied lemons in half.
In the pressure cooker, add the shallots, carrots, turnips, candied lemons and add all the spices, olive oil and mix. Cover with hot vegetable stock.
Cook with the lid on for 15 minutes.
Next add the apricots and chickpeas and cook for 30 minutes.
During this time, prepare the couscous.
Serve the vegetable couscous with a sprinkling of coriander and a dash of lime juice and add a dash of harissa to the broth for extra spice.