Couscous with Mediterranean Chick Peas

Serves 4
Ingredients
500g Couscous
700ml Water with half a teaspoon salt dissolved in it
4 Tablespoons olive oil
2 Large onions, peeled and chopped
250g Carrots, peeled and chopped
1 Teaspoon ground cumin, heaped
1 Teaspoon cumin seeds
2 Teaspoons ground cinnamon
2 Teaspoons ground coriander
100g Frozen Sweetcorn
2 Courgettes, Diced
2 Tins chick peas, drained
1 Tin chopped tomatoes
900ml Water

Method

1. Spread the couscous in a large roasting dish and pour the salt water over it evenly. Rub the couscous  lightly with your fingers to seperate the grains. Set the couscous aside.
2. Heat the oil in a large saucepan, at least 20cm high and 25cm in diameter, then add the onion and the carrots and fry gently for about 10 minutes. Stir in the spices and ground black pepper and cook for another 2-3 minutes, stirring.
3. Stir in the sweetcorn, courgettes and the chick peas, then add the water and tomatoes. bring to the boil and then turn down the heat so that the chick pea 'stew' simmers.
4. By now the couscous will have absorbed the water. Put it into a metal colander, breaking it up with your fingers as you do so.
5. Put the colander over the chick peas and cook gently for about 25 minutes.
6. Serve on individual plates. Spoon some couscous on the plates and some chick peas and sauce. If preferred rip up romaine lettuce leaves, Dandelion leaves and mix with sliced salad tomatoes, brunoise carrots (diced) and chopped cucumber.

Adapted from Rose Elliot:The Supreme Vegetarian Cookbook