Budget Skillet Couscous with Chickpeas, Carrot and Spiced Cheese Crust

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F if your skillet is oven-safe. If not, get a small baking dish ready for the final broiling step.

2. 2

   2. Heat the vegetable oil in a large skillet over medium heat. Add the onion and grated carrot, and cook for 5 minutes, stirring, until softened.

3. 3

   3. Stir in the garlic, sweet paprika, ground cumin, dried oregano, salt, and black pepper. Cook for 1 more minute so the spices release their aroma.

4. 4

   4. Add the crushed tomato and cooked chickpeas. Cook for 3 minutes, stirring, so the chickpeas are well coated in the base.

5. 5

   5. Pour in the hot water or vegetable broth and bring to a gentle boil. Once boiling, add the dry couscous, stir well, and turn off the heat.

6. 6

   6. Cover the skillet and let it rest for 5 minutes so the couscous absorbs the liquid. Then uncover and fluff gently with a fork.

7. 7

   7. Sprinkle the grated semi-hard cheese evenly over the top. Transfer the skillet to the oven, or move the mixture to the prepared baking dish, and broil/bake for 8 to 10 minutes at 220 °C / 425 °F until the cheese is golden and bubbling.

8. 8

   8. Remove from the oven, let rest for 2 minutes, and finish with chopped fresh parsley before serving.