I spend my days cooking up a storm for the lunches we deliver to everyone around our home town and often we end up with nothing for ourselves to eat for lunch except a strange combination of left overs. But today I made a whole bunch of extras so that we could have this spicy bowl.
2 roast peppers with skins blistered and removed
Half a tin chopped tomatoes
2 Large cloves garlic
50 ml olive oil
Half a teaspoon salt
Half a teaspoon smoked paprika
1 teaspoon cumin
2 large aubergines cut into fingers and soaked in salt water for 15 minutes
1 small butternut cubed and roasted in balsamic
1 cup couscous
Small bunch parsley
1 small handful almonds
1 cup hummus
Lettuce, purple cabbage, carrots
1 tin chickpeas
1 tsp cumin
Half a tsp salt
Half a tsp smoked paprika
1 tsp ground coriander
Put some oil in a pan with the chickpeas and spices and fry until crispy.
Fry the Aubergine with the Harissa paste until soft.
Place your couscous in a bowl and cover with hot boiling water and soak. Once its cooked add olive oil, chopped parsley and lemon zest of 1 lemon and salt.
In a bowl add everything into different sections - add the seasoned couscous, aubergine, roasted butternut, shredded lettuce, cabbage and carrots, falafels, sliced dates, almonds, hummus, chickpeas and garnish with sesame seeds and spring onions.
Amy van der Merwe