North African Chickpea, Okra And Cauliflower With Couscous - cooking recipe

Ingredients

2 tbsp olive oil
8 oz cauliflower, cut into florets
1 clove garlic, crushed
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
8 oz okra, halved lengthwise
2/3 cup vegetable stock
1 can (15 oz) chickpeas, drained and rinsed
1 1/4 cups Greek-style yogurt
2 tbsp finely chopped preserved lemon
2 tsp olive oil
1 1/2 cups couscous
2 tbsp finely chopped fresh flat-leaf parsley
1/4 cup pine nuts, toasted

Preparation

Heat oil in wok on medium-high heat. Stir-fry cauliflower, garlic and spices for 2 mins or until mixture is fragrant and cauliflower slightly tender. Add okra and stock; stir-fry for 5 mins or until okra is just tender. Add chickpeas; stir-fry for 1 min.
Meanwhile, for the couscous, bring 1 1/2 cups water and oil to a boil in medium saucepan; remove from heat. Add couscous; cover. Let stand for 5 mins or until water is absorbed, fluffing occasionally with fork. Stir in parsley and pine nuts. Cover to keep warm.
Serve couscous topped with vegetables and combined yogurt and preserved lemon.