Vegetable and chickpea couscous
Couscous with carrots, turnips, courgettes and chickpeas seasoned with ras el hanout, prepared without onions.
Active time30 min
Cooking35 min
Total1 h
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Ingredients
- 200 g carrots
- 200 g courgettes
- 150 g turnips
- 700 ml vegetable stock
- 300 ml water
- 25 ml olive oil
- 200 g cooked chickpeas (drained weight)
- 10 g ras el-hanout
- 300 g couscous
Preparation
Peel the carrots and turnips. Wash the courgettes. Cut the vegetables into large pieces. Rinse and drain the cooked chickpeas.
200 g carrots200 g courgettes150 g turnips200 g cooked chickpeas (drained weight)- vegetable peeler
- knife
- chopping board
- colander
Heat 15 ml of oil in a stockpot. Sauté the carrots and turnips with the ras el-hanout for 5 minutes.
25 ml olive oil10 g ras el-hanout- stockpot
- spoon
Pour the stock into the pot and simmer for 15 minutes.
700 ml vegetable stock- stockpot
Add the courgettes and chickpeas to the pot. Cook for a further 15 minutes.
- stockpot
- spoon
Bring the water to a boil in a small saucepan. In the final minutes of the simmer, pour the boiling water over the couscous in a bowl. Cover for 5 minutes, then add the remaining oil and fluff with a fork. Serve with the vegetables and stock.
300 ml water300 g couscous- mixing bowl
- lid
- fork
- small saucepan
Allergens
- Celery
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration