Lunch · Moroccan · 20 min
Couscous with Seven Vegetables and Spiced Chickpeas
- Calories
- 726
- Protein
- 24g
- Carbs
- 100g
- Fat
- 27g
Ingredients
- 145.5 g chickpeas
- 1.12 tsp ras el hanout
- 44.8 g couscous
- 78.3 g zucchini
- 56 g carrots
- 44.8 g yellow onion
- 44.8 g turnips
- 44.8 g red bell pepper
- 44.8 g cabbage
- 56 g tomatoes
- 2.2333 clove garlic
- 1.68 tbsp extra-virgin olive oil
- 0.5667 tsp salt
- 0.3 tsp black pepper
Method
- 01Soak the dried chickpeas in cold water overnight for at least 8 hours. Drain, transfer to a pot with fresh water, bring to a boil, and simmer for 45 minutes until tender. Drain well.
- 02In a medium bowl, pour 80 ml boiling water over the dry couscous, cover tightly with a plate or wrap, and let sit for 5 minutes. Fluff with a fork.
- 03Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for 2 minutes until fragrant.
- 04Add the chopped carrots, turnips, cabbage, red bell pepper, zucchini, and tomatoes to the skillet. Cook for 8-10 minutes until tender-crisp.
- 05Add the simmered chickpeas, ras el hanout, remaining half tablespoon olive oil, salt, and black pepper to the skillet. Sauté for another 5 minutes until the chickpeas are lightly browned and fragrant.
- 06Fold in the fluffed couscous to warm through and combine all components.
- 07Plate the dish in a wide shallow bowl, piling the spiced vegetables and chickpeas evenly over the fluffy couscous. Serve hot.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
