Serves: 2 |  Cook time: 60 mins | Difficulty: Easy | Suitability: Vegan

Most people have heard of jackfruit, but not everyone knows how to prepare it. Thankfully, the fine gentleman over at BOSH! are here to give you their top tips! Served with spicy couscous and zippy chilli chickpeas, their Moroccan pulled jackfruit is the star of this perfect buddha bowl!

 

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BEFORE YOU START

You will need:

• 2 baking trays lined with parchment paper
• 3 mixing bowls
• Mixing jug    

And to preheat the oven to 200*C. 

INGREDIENTS

MOROCCAN JACKFRUIT

2 tins Tropical Sun Young Green Jackfruit in Water

3 tbsp ras el hanout (or another Middle Eastern spice mix such as Tropical Sun Tagine Spice) 

2 tbsp olive oil

Salt and pepper to taste

ZIPPY CHILLY CHICKPEAS

1 tin Tropical Sun Chick Peas 

1 big lemon

2 tbsp olive oil

1 tsp Tropical Sun Crushed Chillies 

Salt and pepper to taste

4 cloves garlic

50g Tropical Sun Almonds

SPICED COUSCOUS

175ml boiling water

1 Tropical Sun Vegetable Stock Cube

2 tbsp olive oil

2 tbsp harissa paste

Salt and pepper to taste

150g couscous

25g raisins

15g parsley

TO SERVE

1 baby gem lettuce

¼ cucumber

200g store bought hummus

50g pomegranate seeds

METHOD

• Prepare the jackfruit. Open the jackfruit and drain off the liquid with a colander. Rinse the jackfruit under cold running water, massaging the pieces in between your thumbs and forefingers. Some of the larger pieces of Jackfruit might have overly fibrous seed pods in between the fleshy strands of jackfruit. Remove these by popping them out of the jackfruit flesh. Pat the washed jackfruit dry with with a clean, dry tea cloth. Add the jackfruit to a bowl and press the chunks between your fingers to separate the strands and increase the jackfruit's surface area.
• Flavour the jackfruit. Add the ras el hanout, olive oil and a good pinch of salt and pepper to the bowl and stir to coat the jackfruit.
• Cook the jackfruit. Tip the jackfruit out on the baking tray and spread it out evenly. Put the tray in the pre-heated oven and roast for 30-40 minutes until the jackfruit looks really meaty.
• Prepare the zippy chilli chickpeas. Open, drain, rinse and pat dry the chickpeas and add them to a bowl. Halve the lemons and squeeze the juice over the chickpeas, catching any pips in your free hand. Drizzle over the olive oil, sprinkle over the chilli flakes and a good pinch of salt and pepper and toss to coat. Spread the chickpeas over the remaining baking sheet and nestle the garlic cloves evenly amongst the chickpeas. Put the tray in the oven and roast for 20-25 minutes. Add the almonds to one corner of the tray with 5 minutes of cooking time left.
• Prepare the simple spiced couscous. Add the stock cube, olive oil, harissa paste, a little salt and pepper and the boiling water to a mixing jug and stir to combine. Add the couscous and raisins to a heatproof bowl and toss to combine. Pour the contents of the mixing jug into the bowl and place a plate on top. Leave the couscous to hydrate for 10 minutes. Pick the parsley leaves and finely slice. After the 10 minutes has passed, remove the plate, add the chopped parsley (saving some for garnish) and fluff to combine.
• Prepare the remaining ingredients. Quarter the lettuce lengthwise, cut out the cores and shred. Finely slice the cucumber at an angle.
• Build your BOSH! Bowls. Spoon the couscous into the bowls, sprinkle over the chickpeas and almonds. Dress with the lettuce, cucumber and hummus. Top with the jackfruit, garnish with the almonds, saved parsley and pomegranate seeds and serve immediately.