How to make spicy vegetable couscous

the ingredients. note: one large onion, but I only had some small ones in. whatever

drain your tin of chickpeas and rinse

peel your garlic, ginger and onions

slice the onions fairly thick

add oil to wok, get to a decent heat, full flame

sprinkle some cracked black pepper

sprinkle some chilli flakes. I like it spicy, so feel free to add less

add your onions and stir, lower heat to medium

grate in your ginger, stir

crush in your garlic, stir.

peel your roasted peppers. I usually do these well before. I'll explain how next step

to roast peppers, cut off top, take out stalk. then cover surface with oil, just brush them. then place in oven at 200 deg c for about 30 - 45 mind or until skin is blackened all over. then take out.

put peppers in a sealable container, and put in fridge for at least half an hour, or as long as you can get away with. this retains a nice smokey taste and makes the skin easier to take off.

slice peppers into medium thickness strips

add chickpeas to mix, stir. add some water to prevent drying out and sticking, not too much.

chip stock cube into chunks like so.

add to mix, stir. add more pepper, chilli flakes and sprinkle salt on to taste. add water again if required.

add in peppers, stir. lower heat right down.

couscous. to 400g of dried couscous in a bowl, add 300ml water boiled, leave for ten minutes, will look like this

break it up with a fork. you can add a dollop of olive oil if you want

plant cherry tomatoes in middle of wok, ensure they touch the bottom. low heat still.

add a handful of chopped or torn coriander. do not mix.

pile on the couscous.

smooth out and ensure mix is totally covered.

now leave at low heat for about 15 mins or more

after this time, start mixing, turn the gas off

mix mix mix

and now serve! remember the tomatoes are very very hot! enjoy