RECIPE BY:

Michael Weldon

INGREDIENTS:

• 1 packet of Ainsley Harriott’s Roasted Vegetable Couscous
• 2 litres of Massel Vegetable Liquid Stock
• 2 tbsp Cobram Estate Extra Virgin Olive Oil Classic Flavour
• 1 head of broccoli, sliced into small chunks (including stem)
• 1 red onion, roughly diced
• 2 garlic cloves, roughly chopped
• 1 thumb sized piece of ginger, roughly sliced
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• ½ bunch of Kale, roughly chopped
• 1 tin of chickpeas
• Juice of 1 lemon
• Pepper
• Salt

• Parsley- to garnish
• Greek Yoghurt- to garnish

METHOD:

• In a large pot on low heat add oil, onion, salt, ginger and garlic, stir together, cooking for 2-3 minutes or until aromatic. Add coriander & cumin and again fry off, stirring until aromatic. Add broccoli, Kale and stock, stir through and bring up to the boil and bring to simmer for about 10-15 minutes. Broccoli should be falling apart when pressed.
• Turn off the heat and blend contents with stick blender to desired smoothness.
• Add Couscous and chickpeas, stir through until the couscous is hydrated (approximately 4 minutes).
• Serve with fresh lemon juice, parsley and a spoon of yoghurt.