- 300 g organic spinach
- Olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 500 g pumpkin chunks, peeled
- 4 cups vegetable stock
- 2/3 cup red lentils
- Sea salt and freshly ground black pepper
- 1 x 410 g can chickpeas, drained and rinsed any hot sauce, such as harissa or harrief, for serving
- For the couscous:
- ¼ cups dried apricots
- ¼ cups raw almonds, toasted
- 1½ cups vegetable stock
- 1½ cups couscous, wholewheat or regular
Roughly chop the spinach then sauté in 2 or 3 T olive oil. Remove and set aside.
In the same pan, heat another spoonful of oil. Add the onion and soften until translucent. Stir in the garlic and pumpkin. Pour over the stock and bring to a bubble.
Stir in the lentils then cover and simmer for 20 minutes, or until the pumpkin and lentils are soft. Season to taste. Add the chickpeas and spinach, and heat through. Check seasoning.
To make the couscous, roughly chop the apricots and almonds and set aside. Bring the vegetable stock to a boil in a suitable saucepan. Stir in the couscous.
Cover tightly and turn off the heat. Leave for 5 to 10 minutes, until the liquid is absorbed. Check seasoning. Fluff with a fork. Sprinkle with the apricots and almonds.
To serve, spoon the couscous into bowls and ladle over the vegetables and broth.