The former Zuma chef and current executive chef at Ruya, is in the process of teaching his eldest son, who is off to university this year, how to prepare basic meals that are healthy, filling and not too expensive. That includes this vegetable couscous recipe.
As Clague explains: "It’s easy, as you basically pour boiling water on the couscous and the vegetables are just cooked in a flavoured stock. The vegetables can be changed as long as you take their cooking times into consideration and tinned chickpeas are readily available.”
Clague recommends adding lamb cutlets, Merguez sausage or spiced grilled chicken on the side to make it a complete and delicious meal.
Chef Clague's Vegetable Couscous
For the couscous:
500g couscous | 5g Maldon sea salt | 600ml warm water (or vegetable stock) | 30g unsalted butter, diced
For the vegetable stew:
2 carrots, peeled and diced | 4 small red onions, quartered | 200g pumpkin, peeled and diced | 1.5 litres vegetable stock | 2 bay leaves | 1 sprig rosemary | 5 garlic cloves, crushed | 20g tomato paste | 1 small aubergine, diced | 1 courgette, diced | 2 baby leeks, diced | 1 can chickpeas | 3 tomatoes quartered | 10g honey | 20g harissa | Freshly ground salt and pepper, to taste