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
EASY Moroccan-Style Vegetable Couscous Dinner!
Tender, charred vegetables are seasoned Moroccan-style with ras el hanout and cinnamon before being scooped onto a bed of fluffy couscous!
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? RAS EL HANOUT:
???? ALEPPO PEPPER:
???? COUSCOUS:
???? PANS:
INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 small eggplant, cut into 1-inch chunks
???? Kosher salt
???? 1 large onion, cut into 1-inch chunks
???? 1 zucchini, cut into large 1-inch chunks
???? 1 yellow squash, cut into large 1-inch chunks
???? 1 sweet red pepper, cored and cut into chunks
???? 2 to 3 carrots, peeled and cut into large chunks
???? 3 garlic cloves, minced
???? 1 15-ounce canned chickpeas, drained and rinsed
???? 2 ½ teaspoons, ras el hanout, divided
???? 1 teaspoon red pepper flakes or Aleppo pepper
???? ¾ teaspoon ground cinnamon
???? Black pepper
???? Extra virgin olive oil
???? 1 28-ounce can San Marzano tomatoes with their juices
???? 1 cup water or vegetable broth
???? 1-inch fresh ginger, grated
???? ½ cup dried apricot, chopped
???? ½ cup slivered almonds
???? ½ cup cilantro or parsley, to finish
For the couscous:
???? 2 cups dry whole wheat couscous or regular couscous
⏱️TIMESTAMPS⏱️
0:00 Intro
0:11 Prepping eggplant
0:4 Prepping vegetables
1:37 Adding eggplant and chickpeas
1:50 Flavor makers!
2:25 Broiling vegetables
2:38 Preparing dried apricots
2:53 Adding in the sauce and spices
3:28 Cooking the vegetables
3:31 Toasting the couscous
3:41 Cooking the couscous
3:57: Making the crunchy topping
4:33 Putting it all together!
4:57 Taste test
#couscous #couscousrecipe #moroccanrecipes #moroccanstyle #roastedvegetables #vegetarian #vegetarianfood #vegetables #vegetarianrecipes #healthyrecipes #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #easyrecipe #easydinner #vegetariandinner #healthyrecipes
Vegetable couscous | make tasty and healthy couscous this way
Get the Recipe:
⭐️ Couscous with vegetables is kind of a couscous salad, but the vegetables are cooked in a pan for about 15 minutes before mixing them with the couscous. Cooking the vegetables beforehand makes this meal super tasty.
This way of eating couscous is popular in the Mediterranean regions, and especially in Italy, where this recipe is called couscous di verdure.
⭐️ Ingredients
For the Couscous
1 cup couscous
1 cup water or vegetable stock
1 teaspoon salt
For the Veggies
1 tablespoon olive oil extra virgin
1 medium onion finely chopped
1 clove garlic, crushed
1 teaspoon cumin seeds or turmeric
½ medium eggplant cut in small dice
1 big carrot cut in small pieces
½ bell pepper cut in small pieces
1 zucchini cut in small dice
2 ripe tomatoes chopped
¾ cup peas frozen
1 teaspoon oregano
1 teaspoon salt or more to taste
⅓ teaspoon black pepper or chili flakes
1 handful parsley or basil, or both
¾ cup water
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
Chickpeas WITHE Couscous and Vegetable | How To Make It New Recipe
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[Video Title]Chickpeas WITHE Couscous and Vegetable | How To Make It New Recipe
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???? Spring Vegetable and Chickpea Couscous ????
???? A simple vegetarian spring recipe with a healthy dose of veggies!
Ingredients
- 200g couscous
- 200ml boiling water
- 2 x 400g cans chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp garam masala
- 250g frozen peas
- 2 lemons, zest and juice
- 250g radishes, grated
- 1 cucumber, chopped into thin batons
- large pack parsley, chopped
- 1/2 large pack mint, chopped
- Natural yoghurt or feta cheese and pomegranate seeds to serve
Tip: use non-dairy yoghurt to make the recipe vegan friendly.
Method
1) Add 200g of couscous into a large heatproof bowl, and pour over 200ml of boiling water. Cover with cling film or a lid and leave for 5-10 mins until the couscous is soft
2) Add 2 cans of drained chickpeas into an ovenproof dish and add 1tbsp of olive oil, 1tbsp of garam masala, some black pepper, and mix well.
3) Put the chickpeas in your pre-heated oven (200C/180C fan/ gas 6) and cook for 15 minutes until starting to crisp
4) Now add 250g of frozen peas to the chickpeas, along with the zest of two lemons, and mix well. Pop the chickpeas back in the oven for around 10 minutes until warmed through
5) Fluff the couscous with a fork, and add the cooked chickpeas
6) Now add 250g of grated radishes, one chopped cucumber, a large pack of chopped parsley and half a pack of chopped mint
7) Add the juice of the two lemons, and give it a really good mix to combine the ingredients
8) Serve with natural yoghurt or feta cheese, and a sprinkling of pomegranate seeds
9) Serve and enjoy!
Note: ensure the size, shape and texture of the ingredients are suitable for the age and developmental stage of your child.
Meat Free Monday Roast Vegetables With Couscous Chickpeas | Recipe By Chef Ricardo Cooking !!
Meat Free Monday Roast Vegetables With Couscous Chickpeas | Recipe By Chef Ricardo Cooking !!
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Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
[Video Title]Meat Free Monday Roast Vegetables With Couscous Chickpeas | Recipe By Chef Ricardo Cooking !!
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A Seriously Tasty & Healthy Dish | Couscous with Spinach & Chickpeas
EPISODE #459 - How to Make Couscous with Spinach & Chickpeas
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