Vegetable And Chickpea Couscous - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion, chopped
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
2 cup vegetable stock
1 x 14 oz can chopped tomatoes
1 lb sweet potato, peeled, cut into chunks
2 None carrots, peeled, halved, thickly sliced
1 bulb celeriac, diced
1 None large rutabaga, diced
1 x 14 oz can chickpeas, rinsed, drained
1/2 cup couscous
2 tbsp cilantro, chopped

Preparation

Heat half the oil in a large saucepan on low. Cook onion for 10 mins, until golden brown. Add garlic and spices and cook, stirring, for 1 min.
Stir in stock and tomatoes, then add vegetables. Bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 40-45 mins, until vegetables are tender. Stir in chickpeas. Cook for 4-5 mins to heat through. Season to taste.
Pour 2/3 cup water into a separate saucepan and bring to a boil over high heat. Add couscous. Turn off heat and set aside, tightly covered, for 5 mins. Uncover, drizzle with the remaining oil and fluff the grains with a fork.
Serve the vegetables on a bed of couscous, sprinkled with cilantro.