Lunch, Main meals


1 tbsp Bonsan Olive Oil Ghee
200g Bonsan Shredded Jackfruit
1 red onions
2 cloves garlic
1 inch fresh ginger
5g fresh coriander
1 tbsp ras el hanout (Moroccan spice blend)
1 tbsp tomato puree
1 tsp mint sauce
1 x 400g can chopped tomatoes (use canned cherry tomatoes if you can find them)
400g tin chickpeas
½ tbsp maple syrup
1 lemon
Salt and pepper to taste

½ preserved lemon
2 tsp extra-virgin olive oil
½ tsp ground cumin
¼ tsp chilli powder
150g couscous
200ml boiling water
Salt and pepper to taste
5g parsley leaves
40g shelled pistachios, crushed
25g pomegranate seeds
Coconut yoghurt

Serves: 2 to 3

1. Peel and grate the garlic and ginger, pick the coriander leaves and finely dice the stalks, cut the lemon in half, drain, rinse and pat dry the chickpeas.
2. Now, cook and spice the jackfruit. Warm the olive oil in a pan over a medium heat, add the onions and a pinch of salt to the pan and stir for 3-4 minutes, add the garlic, ginger and coriander stalks to to the pan and stir for 1 minute, add the jackfruit to the pan and stir for 3-4 minutes , add the ras el hanout to the pan and stir for 2 minutes until the jackfruit is well covered and taking on the colour of the spice blend. Add the tomato puree to the pan and stir for 30 seconds, add the mint sauce and stir for another 30 seconds. Add the chopped tomatoes and stir to combine, turn up the heat and leave to simmer and thicken for 10 minutes.
3. Add the chickpeas and maple syrup to the pan, squeeze the lemon juice into the pan. Turn the heat down and leave the dish to simmer for 15-20 minutes, stirring occasionally.
4. Halve the preserved lemon and put it into a mixing bowl, add the olive oil, cumin, couscous and boiling water Cover with a dinner plate and set aside for 8–10 minutes. Take the plate off the bowl and fluff the couscous with a fork.
5. Toast the pistachios in a dry pan over a high heat for 2 minutes. Spoon the couscous and spiced Jackfruit into serving bowls. Garnish with coriander leaves, parsley leaves, pistachios, pomegranate seeds and serve immediately with the coconut yoghurt.

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