Moroccan Bowl

Moroccan Bowl
Moroccan bowl

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.

INGREDIENTS:

Harissa paste:

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

Bowl:

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

Lemon

1 small handful almonds

1 cup hummus

12 falafels

Lettuce, purple cabbage, carrots

Dates

1 tin chickpeas

1 tsp cumin

Half a tsp salt

Half a tsp smoked paprika

1 tsp ground coriander

METHOD:

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.

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