Moroccan Couscous

• 2 Tbsp Bay’s Kitchen Concentrated Vegetable Stock
• 210g Cubed carrot  
• 178ml Water (or according to couscous packet instructions)
• 100g Chickpeas, drained 
• 130g Chopped courgette
• 100g Gluten free corn couscous
• 3 Tbsp Dried cranberries 
• 2 Tbsp Raisins
• 2 Tbsp Chopped parsley
• 1 Tbsp Olive oil
• ¾ Tsp Ground turmeric
• ¾ Tbsp Lemon juice 
• ½ Tsp Ground cumin
• ½ Tsp Ground cinnamon
• ½ Tsp Ground coriander seed
• ½ Tsp Paprika
• 1/16 Tsp Cayenne pepper (or more to taste)
   

For the garnish:

• 3-4 Lemon slices
• 1 Tbsp Toasted, flaked almonds
• Fresh parsley

1. Remove the ends from the courgette and carrots and dice finely. Add the couscous to a bowl alongside the boiling water and Bay’s Vegetable Stock and cover with a plate, set aside for 5 minutes.
2. In a large non-stick frying pan, add the olive oil, courgettes and carrots and sauté on a high heat for 8 minutes, stirring regularly as they brown. After 8 minutes lower to a medium heat, stir through the turmeric, cumin, cinnamon, coriander seed, paprika, cayenne pepper and salt (omit salt or use less if using stock). 
3. Stir in the chickpeas and heat through for ~2 minutes. Finally, stir through the couscous, raisins, dried cranberries, and heat for a further 2 minutes. Then mix in the lemon juice and fresh parsley. 
4. Transfer to a serving platter or to individual plates and garnish with fresh sliced lemons, toasted flaked almonds and fresh parsley.