You will need:
- Sunbeam 4-in-1 Air Fryer + Oven
- 1 red capsicum, deseeded and roughly chopped
- 1 green capsicum, deseeded and roughly chopped
- 1 large zucchini, cut in half lengthwise, then sliced
- 1 red onion, cut into wedges
- 4 Tbsp olive oil
- Zest and juice of 1 large lemon
- 1 garlic clove, finely chopped
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 250g dried cous cous
- 400ml boiling water
- 1 tsp turmeric
- 400g tin chickpeas, drained and rinsed
- 75g raisins
- 15g coriander leaves, roughly chopped
- ¼ cup mint leaves, shredded
Let's make it:
Step 1:
Line one of the Air Flow Racks with foil. In a bowl, toss together the capsicum, zucchini, and red onion with 1 tablespoon of olive oil. Spread the vegetables evenly out over the foil.
Step 2:
Press POWER. Press VEGGIES setting. Adjust temperature to 200°C. Adjust time to 15 minutes. Press START/STOP. Oven will ‘beep’ when preheated. Place the vegetables into the hot oven, turning halfway through cooking to ensure even browning.
Step 3:
Whilst the vegetables are cooking, mix the remaining olive oil, lemon zest and juice, garlic, cumin, coriander, and cinnamon in a small bowl and set aside.
Step 4:
Place the cous cous into a heatproof bowl, add the boiling water and turmeric, mix well and cover for approx. 5 minutes.
Step 5:
Stir the lemony oil into the cous cous, along with the remaining ingredients, add the cooked vegetables, mix well, and adjust the seasoning.
