Spicy Stirfry Veg on Couscous

I received Zhoozsh! as a birthday present from TheHusband and have been meaning to make something from it ever since (4 months and counting...). The recipes are mostly simple and straight forward, usually with a back story and of course, something to zhoozh it up a bit. The focus however remains on easy to cook, low maintenance, "kuier" type meals.

According to Urban Dictionary, zhoozsh/zhoosh means to fix something, to tidy something up, but what I understand it to mean, is adding that little bit extra. An unexpected twist you could say. And in the spirit of that, I've added some chickpeas and a handful of sunflower seeds to this veggie stirfry. Zhoozsh it up, I say! 

(PS: This is perfect for Meat Free Mondays)

Spicy Stirfry Veg on Couscous 

Adapted from Zhoozsh! by Jeremy & Jacqui Mansfield

Serves 4

1 1/3 cup couscous
1 tsp olive oil
salt, to taste
1 tbsp canola oil
2 large carrots, cut into strips
1/2 large red bellpepper, cut into strips
1/2 large yellow bellpepper, cut into strips
100g beans, cut into about 5cm lengths
100g mushrooms, sliced
3 spring onions, cut into about 5 cm lengths
3 cm piece of ginger, peeled & grated
1 tsp minced garlic
1 small chilli, deseeded and chopped finely
1 tsp minced lemongrass
1 1/2 tbsp lemon juice
1 tbsp honey
2 tbsp soy sauce
1 tin (400g) of chickpeas, drained
1 handful of sunflower seeds (optional)

1. Add 1 1/3 cup boiling water to the couscous and allow to stand for 7 minutes. Fluff up with a fork, drizzle a teaspoon olive oil over and season with salt. Set aside.
2. Meanwhile, heat 2 teaspoons canola oil over high heat in a large wok, then add carrots and stirfry for a minute or two. Add bellpeppers and beans, fry for another 3 - 4 minutes. Add mushrooms, and after another 2 minutes, add the spring onions. Fry briefly, until veggies have just started to soften, but still retain quite a lot of crispness. Remove and set aside.
3. Heat the remainining oil in the wok, then add the ginger, garlic and chilli and fry for a minute to release the flavours. Add lemongrass, lemon juice, honey and soy sauce, then add the veggies and chickpeas. Cook until heated through, then serve on a bed of couscous, and top with sunflower seeds.