Couscous with chickpeas
-
(1)
-
Easy
-
-
Ready in:
1 hour 5 mins
Please log in to add to favourites
Incorrect user name or password.
Added to favourites by 12 cook(s)
-
Prep:
30 mins
Cook:
35 mins
-
Serves:
4
Taking its inspiration from North African cuisine, this healthy, wholesome vegetarian dish makes a satisfying main course.
Recipe provided by:
Reader's Digest
|
Amazing meals
|
| 1 tbsp olive oil |
|
| 2 onions, sliced |
|
| 1 green pepper, seeded and diced |
|
| 4 carrots, peeled and cut into small sticks |
|
| 2 courgettes, cut in half lengthways and sliced |
|
| 200g celeriac, peeled and diced |
|
| 1 tsp ground cumin |
|
| 1/2 tsp each chilli powder, turmeric, ground cinnamon and ginger |
|
| 500ml vegetable stock |
|
| 1 tbsp tomato purée |
|
| 1 bouquet garni |
|
| 400g can chickpeas, drained and rinsed |
|
| 300g couscous |
|
| pinch of salt |
|
| 25g butter, diced |
|
| sprigs of fresh mint to garnish (optional) |
Preparation method
1.
Heat the oil in a large saucepan. Sauté the onions and pepper for 5 minutes. Add the carrots, courgettes and celeriac, then sprinkle over the spices and cook for a few seconds.
2.
Pour in the stock. Bring to a gentle boil and add the tomato purée and bouquet garni. Reduce the heat, then cover and cook gently for 35 minutes. Add the chickpeas to the vegetables 10 minutes before the end of cooking.
3.
Meanwhile, put the couscous in a large heatproof bowl and pour over 500ml boiling water. Stir in a pinch of salt, then cover and leave to swell for 5 minutes or until the couscous has absorbed all the water.
4.
Add the butter to the warm couscous, fork through, then tip into a warmed deep dish. Using a draining spoon, pile the vegetables on top of the couscous, removing the bouquet garni. Pour over some of the vegetable cooking juices, then serve the remainder in a jug. Serve piping hot, garnished with sprigs of fresh mint, if liked.
Copyright
Copyright by The Readers Digest Association, Inc. 2005
COOK SMART
*Good alternative vegetables might include turnips, leeks, pumpkin, red peppers, aubergines or broad beans. Some frozen mixed vegetables, combined with fresh, are also useful in such dishes. *If you happen to have couscous spices, use 1 tbsp in place of the individual spices.