Ingredients

Chermoula marinade 1 roasted red pepper 3 cloves garlic 1 red chilli 4 cloves ground 3 tsp coriander seeds ground 3 tsp cumin seeds ground 1 tsp smoked paprika cup coriander (50gms) cup Italian parsley 10 mint leaves Rind and flesh of 1 lemon (disregard pith) Vegetables 8 baby shallots (or small baby onions) 400gms sweet potatoes 1 fennel, quartered 3 kipfler potatoes 1 red capsicum, cut into thick strips 3 baby eggplant, cut in half length ways 1 zucchini, cut into about 6 4 roma tomatoes, cut in half 1 cinnamon quill 1 bay leaf 2 cups vegetable stock 10 pitted prunes 1 cup chickpeas, cooked Cous cous 2 cups of cous cous Enough hot water to just cover cous cous 1 red onion, finely diced 2 cloves garlic, minced 3 tablespoon Oil 2 tablespoon preserved lemon, chopped 3 tablespoon flaked almonds Salt and pepper Handful of parsley Handful of mint Handful of coriander

Description

To Make ChermoulaLightly Roast Coriander And Cumin Seeds In Pan. Grind Roasted Cumin, Coriander And Cloves In A Mortar And Pestle. Put All Chermoula Ingredients Into A Blender And Blend Until Smooth

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