Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 8 people
Estimated cost per serve is 4.05 dollar
Difficulty level: 3 out of 4
18 Ingredients
Number of servings
8
- 2tablespoons olive oil
- 2 red onions, finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 cloves garlic, grated or finely chopped
- 1 pinch fennel seeds
- 1 pinch ground cinnamon
- 2-3teaspoons harissa
- 4 preserved lemons, halved, pith removed, and halved again
- 400grams whole plum tomatoes, chopped
- 1 head broccoli, broken into florets
- 6 zucchini, sliced
- 1 lemon, juice only
- 1 handful fresh dill, finely chopped
- 400grams couscous
- 1 handful fresh flat-leaf parsley, finely chopped
- harissa, wedges (to serve)
- 1 lemon, cut into wedges (to serve)
Method
Step 1 of 4
Heat half the oil in a large heavy-based pan, add the onions, and cook over a low heat for 8 minutes, or until soft and translucent. Season well with salt and black pepper. Stir through the garlic, fennel seeds, cinnamon, harissa, and preserved lemons.
Step 2 of 4
Add the tomatoes and stir well, crushing them with the back of a wooden spoon. Bring to the boil, then reduce to a simmer and cook over a low heat for 30-40 minutes. If the sauce starts to dry out, top up with a little hot water.
Step 3 of 4
Cook the broccoli in a pan of boiling salted water for 3-5 minutes or until tender, then drain and refresh in cold water. Drain again and put to one side. Heat the remaining oil in the frying pan, add the zucchinis, and season with salt and black pepper. Cook over a low heat, stirring frequently, for 5 minutes, or until they start to colour a little. Add a squeeze of lemon and stir through the dill.
Step 4 of 4
Meanwhile, put the couscous in a large bowl and pour over enough boiling water just to cover - it should just sit on top. Leave for 10 minutes, then fluff up with a fork and season well with salt and black pepper. Add the broccoli and zucchinis to the sauce and stir through the parsley. Serve with the couscous, lemon wedges, and a spoonful of harissa.
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