Moroccan Chickpea and Couscous Traybake

Instructions

1. 1

   Preheat the conventional oven to 220°C / 425°F. Cut the carrots into 1 cm pieces, the pepper and zucchini into 2 cm pieces, and the onion into thin wedges. Finely chop the garlic. Drain and rinse the chickpeas; the listed 480 g is their drained weight. Use standard fine, quick-cooking couscous rather than pearl couscous, and keep the vegetable stock cold.

2. 2

   Put the carrots, pepper, zucchini and onion in a deep metal roasting tin measuring approximately 35 × 25 × 5 cm. Toss with the olive oil and salt, then spread evenly. Roast uncovered on the middle shelf for 30 minutes, stirring after 15 minutes, until lightly browned and the carrots are almost tender.

3. 3

   Remove the tin from the oven and stir in the dry couscous, chickpeas, raisins, garlic, cumin, coriander, paprika and cinnamon. Pour in all 450 ml cold vegetable stock and mix thoroughly so every grain is moistened. Level the mixture and immediately cover the tin tightly with foil.

4. 4

   Return to the oven at 220°C / 425°F and bake covered for 20 minutes. Carefully lift the foil away from your face and check that the couscous is tender, the liquid is absorbed and the centre reaches 74°C / 165°F on a food thermometer. If needed, reseal and bake for another 5 minutes.

5. 5

   Remove from the oven and leave covered for 5 minutes. Uncover, fluff gently with a fork and fold in the lemon juice. Divide the vegetables, chickpeas and couscous evenly among four plates.