North African-inspired
Vegetable couscous
Stewed vegetables, chickpeas and fluffy couscous.
- Preparation
- 15 min
- Cooking
- 30 min
- servings
- 2
Ingredients
- 150 g couscous
- 240 g drained cooked chickpeas
- 2 carrots
Ingredients
2 servings
- 150 g couscous
- 240 g drained cooked chickpeas
- 2 carrots
- 1 courgette
- 1 onion
- 200 g chopped tomatoes
- 1 tsp ras el hanout
- 1 tbsp olive oil
- ¼ tsp salt
Let’s cook
- Chop onion. Slice carrots into rounds and courgette into half-moons.
- Soften onion in oil for 5 minutes. Add spices, carrots, tomatoes, salt and 300 ml water.
- Simmer for 15 minutes, then add courgette and rinsed chickpeas. Cook for another 10 minutes until tender.
- Prepare couscous following the packet instructions and fluff with a fork. Spoon vegetables and broth over it.
Times are approximate: adjust cooking to your equipment and check ingredient labels for allergens.