1 onion 4 garlic cloves 3 tbsp olive oil 1(1/4) tsp salt 1 tsp ginger 1 tsp turmeric 374 tsp cinnamon 1/2 tsp black pepper 1/4 tsp cayenne pepper 1/2 tsp cumin pinch of nutmeg 1 cardamom seed 2 tsp dry coriander 1 tbsp tomato puree a hand of fresh herbs (parsley, coriander, mint) 1 large chopped carrot 1 chopped zucchini 2 cups of water or stock 2-3 tbsp honey 2 cups can chick peas 1 cup brussel sprouts 1 cup of couscous toasted almond shaves lemon juice olive oil
Following the order of ingredients presented above: in a large skillet with a lid, heat the oil and saute the onion and the garlic (add after the onion and don't let it burn); add all the spices and herbs, then the carrots and zucchini; add the liquid and let the vegetables cook until softened over low heat (bearing in mind you will cook the couscous on the remaining liquid add the necessary quantity); add the honey, chick peas and brussel sprouts; remove from heat check for enough liquid and add the couscous (if you find no enough liquid do not add water or stock now, just cook the couscous separately meaning add hot water to it and let it absorb it). Squeeze lemon juice, fresh olive oil and sprinkle toasted almonds per serving!
