Vegetable couscous with chickpeas and onions
Vegetable and chickpea couscous with onions sautéed in ras el hanout and broth served alongside.
Active time30 min
Cooking40 min
Total1 h 15 minResting : 5 min
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Ingredients
- 250 g carrots
- 250 g courgettes
- 200 g turnips
- 150 g onions
- 1200 ml vegetable stock
- 300 ml water
- 25 ml olive oil
- 250 g tinned chickpeas (drained weight)
- 8 g ras el-hanout
- 300 g couscous (dry)
Preparation
Peel the carrots, turnips and onions. Wash the courgettes. Cut the carrots and courgettes into large chunks, quarter the turnips and thinly slice the onions. Drain and rinse the chickpeas.
250 g carrots250 g courgettes200 g turnips150 g onions250 g tinned chickpeas (drained weight)- knife
- chopping board
- colander
Heat 15 ml of oil in a cooking pot. Sauté the onions for 5 minutes with the ras el-hanout. Pour in the stock, add the carrots and turnips and simmer gently for 20 minutes. Add the courgettes and chickpeas for the final 15 minutes.
1200 ml vegetable stock25 ml olive oil8 g ras el-hanout- cooking pot
Towards the end of the vegetables' cooking time, pour the 300 ml of boiling water over the couscous in a mixing bowl. Cover for 5 minutes or follow the packet instructions. Add the remaining 10 ml of oil and fluff up the grains with a fork.
300 ml water300 g couscous (dry)- mixing bowl
- fork
- kettle
Divide the couscous, vegetables and chickpeas between plates. Serve the stock on the side so that everyone can add as much as they like.
- ladle
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