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]
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Couscous Salad with Roasted Vegetables and Chickpeas | Everyday Food with Sarah Carey
Listen up, people: This is one for the Dinner Hall of Fame. First of all it's healthy and easy (check, check). Trying to eat less meat? Check! But my favorite part is that it's the perfect thing to pack for lunch tomorrow, too. Half the trouble, double the fun. Oh, and did I mention it's pretty darn delicious? To get the ingredients for this meal, you'll definitely want to start in the produce aisle: Carrots, cauliflower, lemons, scallions, and arugula are all included in this veggie-heavy recipe. Chickpeas are a great meatless form of protein, and olive oil, cumin, and whole-wheat couscous round it out.
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Recipe Ingredients:
1 pound carrots, sliced 3/4 inch thick on the diagonal
1 head cauliflower (3 pounds),cored and cut into florets
1 1/2 teaspoons ground cumin
3 tablespoons olive oil
Coarse salt and ground pepper
1 cup whole-wheat couscous
1 tablespoon lemon zest
1/2 cup fresh lemon juice (from 3 lemons)
1 can (15 ounces) chickpeas, rinsed and drained
6 scallions, thinly sliced
5 ounces baby arugula
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Nutritional Info:
per serv (serves 4): 372 cal; 12 g fat (2 g sat fat); 12 g protein; 60 g carb; 14 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Couscous Salad with Roasted Vegetables and Chickpeas | Everyday Food with Sarah Carey
Vegan Moroccan Couscous with Chickpea and Vegetables Recipe
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The BEST Couscous you will EVER Taste | Spanish Couscous Recipe
EPISODE #503 - How to Make Spanish Couscous with Aromatic Vegetables | Couscous de Ceuta Recipe
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Roasted Veggie Couscous and Garlic Herb Chickpeas
One of my top 5 favorite recipes! Veggies and whole garlic cloves are roasted until caramelized with a deep nutty flavor. Chickpeas are tossed in a simple garlic herb pantry seasoning and toasted till golden brown. The couscous is cooked in chicken broth and then tossed with the mashed roasted garlic and roasted vegetables. Plate it up and you have a savory, sweet, delicious vegetarian dish perfect for the whole family. Even my husband loves this one!
Vegan conversion: sub chicken bouliion for vegetable. Omit cheese.
Andalusian Couscous with Vegetables | Crazy Good & Easy to Make Recipe
EPISODE 747 - How to Make Andalusian Couscous with Vegetables | Cuscús de verduras Recipe
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Tasty CousCous with Chickpeas and Veggies | Healthy CousCous Recipe
Trying to go a little healthy? Then try substituting your rice with this tasty and healthy couscous recipe. It be eaten in lunch or dinner and can be modified by adding any vegetable of your choice.
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