How To make Couscous with Chickpeas and Vegetables
1/2 cup chickpeas
dried
2 tablespoons virgin olive oil
2 cloves garlic :
crushed
1 onion chopped
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon ground cumin
2 carrots :
sliced 1/4"
4 baby turnips
4 cups sweet potato chunks
1 cup tomato juice :
or less
1 1/2 cups vegetable broth
3 sliced zucchini (courgettes)
1/4 cup dried apricots
8 button mushrooms
2 tablespoons chopped parsley
salt to taste freshly ground black pepper :
to taste 1 cup water
1 1/3 cups couscous instant
3 tablespoons golden raisins :
(sultanas)
chopped chives for garnish yellow rose petals :
for garnish, optional
PREPARATION (2 hours or overnight) - Rinse peas and sort. Place in a bowl, cover with boiling water and soak for a t least 1 hour or overnight. Drain, place in a large saucepan and cover with fresh water. Cover (lid) and bring to a boil. Cook over medium heat until tender, about 1 hour. Drain and set aside.
COOKING (40 minutes) - Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over low-medium heat. Add the garlic, onion, cinnamon, paprika and cumin. Cook, stirring occasionally, until the onion is soft, about 3 minutes. - Add the carrots, turnips and sweet potatoes and cook, stirring continuously, for 5 minutes. - Add the tomato juice and stock and bring to a boil. Cover, reduce the heat and simmer for 15 minutes. Add the chickpeas, okra/squash, apricots, mushrooms and parsley and simmer until the vegetables are tender, about 10-12 minutes. Season to taste with the salt and pepper. - Bring the water to a boil in a large saucepan. Add the couscous and sultanas and mix well with a fork. Remove the pan from the heat and let stand for 2 minutes to allow pasta to swell. Add the remaining oil to center of the couscous, return pan to heat and cook over medium heat, stirring until heated through, about 4 minutes. - Spoon couscous around the edge of a serving dish. Garnish with the chives. Spoon chickpea and vegetable mixture in the center and sprinkle with rose petals, if using. Serve immediately.
490 cals | 10 g of fat. ----- VARIATIONS (seasonal ingredients) water and a low-sodium vegetable bouillon 1/2 cup V8 plus 2 cups water 4 ounces of okra instead of zucchini rutabaga instead of turnips yellow and green summer squash instead of 1 color Use 1 yam and 1 russet, white potato for the sweet potato Use 16 ounced canned chickpeas; drain, rinse ----- Serve with ripe tomatoes, chopped; blanched okra, sliced; toss with a vinaigrette spiced with ground corriander seed. Nectarine slices. Iced tea.
[Recipes by Anne Marshall (1996). New York: Stewart, Tabori & Chang. Over 100 recipes from the Cuisines of 13 countries. mcRecipe/patH.22Au96]
How To make Couscous with Chickpeas and Vegetables's Videos
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Vegan Moroccan Couscous with Chickpea and Vegetables Recipe
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Moroccan Couscous Salad with Chickpeas - Vegan Recipe
A simple Moroccan Couscous Salad with Chickpeas, Vegetables and Raisins
Moroccan Vegetarian Recipe
2 Servings
Ingredients:
200g Couscous
100g Chickpeas boiled (dry weight)
1 Bell Pepper
1 Onion
1 Zucchini
1 Carrot
60g Raisins
2 Cloves Garlic
1 tbsp Mint
1/2 tsp Cinnamon
1/2 tsp Cumin
1/2 tsp Allspice
1 tsp Coriander
3 tbsp Lemon Juice
2 tbsp Olive Oil
300ml Broth + 1/4 tsp Turmeric
Mediterranean Couscous with Chickpeas | Couscous Recipe | Hello Fresh Meals | Vegetarian Recipes
Hey guys! My family and I have been enjoying Hello Fresh meals for a while now. My husband loves the vegetarian options, so that's what we typically choose for our meals. Watch me as I make Chickpea-Powered Mediterranean Couscous. I've never had couscous before ????, but it was delicious! I highly recommend trying this recipe. It's flavorful and easy to make!
THIS VIDEO IS NOT SPONSORED BY HELLO FRESH.
Ingredients:
2 zucchini
8 oz of grape tomatoes
1/4 oz of fresh thyme leaves
2 cloves of garlic
Scallions (green onions)
1 lemon
13.4 oz of chickpeas (canned)
1 teaspoon of smoked paprika
1.5 cups of Israeli couscous
2 teaspoons of or vegetable bouillon
1 cup of feta cheese
4 teaspoons of olive oil
2 tablespoons of butter
Salt
Pepper
Mrs. Dash Garlic & Herb Seasoning
Preheat oven to 425 degrees Fahrenheit. Roast veggies 15-20 mins. Roast chickpeas in a separate pan for 18-20 mins .
#couscous #couscousrecipe #hellofreshmeals #chickpearecipe #howtomakecouscous #howtocookcouscous #chickpeas #hellofresh #mediterraneandiet #mediterraneandietrecipes #vegetarianrecipes #veganrecipes #plantbased #healthyrecipes #meatlessmondays
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Authentic Moroccan Couscous with Chicken and 6 Vegetables How to Make it Perfectly
Are you ready to experience the unparalleled flavor of authentic Moroccan couscous? In this video, we show you how to make the perfect couscous with chicken and 6 vegetables - onions, tomatoes, carrots, turnips, zucchini, and pumpkin. This dish is not only delicious, but it's also good for your health, packed with nutritious vegetables and flavorful spices like chickpeas, coriander, and cumin. Follow our step-by-step instructions and you'll be serving up this mouthwatering couscous in no time. Trust us, the unique taste of this dish will have you coming back for more. Give it a try and discover why Moroccan couscous is a beloved classic!
#moroccancouscous #authenticmoroccancouscous #chickenandvegetablecouscous #healthycouscous #legumecouscous #spicedcouscous #deliciouscouscous #cuminandcoriander #moroccancuisine