Couscous with chickpeas, mushrooms, and zucchini is a dish with fresh and genuine flavors, a recipe suitable for everyone, even vegetarians.

I enjoy preparing couscous by always experimenting with new variations.

If the dish turns out well, then it’s ready to be shared with those looking for quick, delicious, and light new ideas.

Here are some other couscous variations and recipes based on chickpeas or zucchini:

Ingredients

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 10 Minutes
Portions: 3 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: All Seasons

Tools

Clean and cut the zucchini.
Place them in a pan with one or two cloves of garlic without the core, salt, chopped parsley, and a drizzle of extra virgin olive oil.
Let these ingredients soften slightly.
Add the chickpeas, which you have previously boiled separately, or bought ready in a jar.
In another pan, cook the mushrooms, I chose champignon.
Cook them separately so they release excess water.
Once this step is completed, add them to the pan where you already had the chickpeas, zucchini, and the rest.
Add a little water and the paprika and cook at a low temperature.
Add paprika to taste.
When the liquid in the pan has thickened, the sauce for the couscous with chickpeas, mushrooms, and zucchini will be ready.
Put the couscous grains in a bowl and pour very hot water over them.
The recipe on my package said to prepare it this way, so you should follow what’s written on yours.
Once you’ve added the water to the grains, I waited just 6/7 minutes, no more.
During this waiting time, the grains absorbed the water and grew in size.
Add the hot sauce to the couscous and mix everything well.
Are you ready to enjoy this delight?
I look forward to the next recipe

If you have leftover couscous, you can store it in the refrigerator and use it in the following days.

It will still be delicious.