MobiRecipe

How To make Couscous with Chickpeas and Vegetables

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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

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

Andalusian Couscous with Vegetables | Crazy Good & Easy to Make Recipe

EPISODE 747 - How to Make Andalusian Couscous with Vegetables | Cuscús de verduras Recipe

FULL RECIPE HERE:

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CHICKPEA COUSCOUS SALAD with Vegetables & Feta. HEALTHY Salad or Side Dish. Recipe by Always Yummy!

This healthy salad is super easy to cook and made from couscous, chickpeas, roasted vegetables and feta cheese. It is filled with different textures and rich in flavors. You can serve it warm or cold, as a salad, main course or side dish, or you can take it the next day as lunch and salad keeps well in the fridge.

❤️ If you like the recipe and want to say thanks, you can buy us a coffee -

✅ Ingredients:
• bell peppers – 10,5 oz | 300 g
• red onion – 5 oz | 150 g
• canned chickpeas – 14 oz | 400 g
• feta cheese – 3 oz | 100 g
• fresh dill – 1/3 oz | 10 g
• couscous – 5 oz | 150 g
• boiling water – ⅔ cup | 150 ml
• olive oil – 1 tbsp
• salt – to taste
For dressing
• lemon juice – 4 tbsp
• olive oil – 3 tbsp
• honey – 1 ½ tsp
• garlic – 2 cloves
• salt – ½ tsp
• oregano – ½ tsp
• ground black pepper – to taste

✔︎ You will need:
- oven
- baking sheet
- carving board
- bowl

???? Preparation:
1. Preheat oven to 370 F | 190 C.
2. Line a baking sheet with parchment paper, add chopped bell pepper and red onion, and chickpeas. Drizzle with olive oil and sprinkle with salt and black pepper, and bake for 25-30 minutes or until chickpeas are crispy.
3. Add the couscous into a bowl, salt to taste, add 1 tbsp of olive oil, pour with the boiling water, stir and leave for 5 minutes.
4. In a small bowl combine the minced garlic, lemon juice, olive oil, honey, salt, ground black pepper and oregano. The dressing is ready.
5. Into a big salad bowl add the prepared couscous, baked vegetables and chickpeas, crumbled feta, chopped fresh dill and dressing. Combine well.
6. Your healthy salad or side dish is ready!

❗️Advices
1. Add salt and spices to taste.
2. Couscous can be replaced with cooked quinoa.
3. Lemon juice can be replaced with apple, wine or balsamic vinegar.
4. You can use also tomatoes and cucumbers, salad will be more freshly.

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.

Quick & Easy Moroccan Couscous (Vegan)

This delicious couscous is delicious, healthy and ridiculously easy to make. Use it as meal prep for the week, it stores really well in tupperwares :) Or use as a side dish for some more moroccan veggies!

Ingredients:

2 tablespoons extra virgin olive oil
½ red pepper (small dice)
1/2 red onion (small dice)
1 small courgette (small dice)
1 tsp salt

1 cup dried cous cous
¼ cup raisins

1.25 cups of boiling water
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp turmeric
1 tsp black pepper
2 cloves garlic (grated)
2 tbsp lemon juice
1 tbsp extra virgin olive oil

1 cup grated carrot
1 cup canned chickpeas (rinsed and drained)

1/2 cup of fresh coriander (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh parsley (chopped)
Pinch salt

1/2 cup toasted flaked almonds
1/2 cup pomegranate seeds

Method:

1 Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃

2 Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.

3 Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.

4 Scatter over the almonds, pomegranate and remaining herbs and serve.

BOSH!

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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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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