Couscous with chickpeas and vegetables — a light and tasty summer recipe, a simple salad ready in 20 minutes and perfect for the summer that is fast approaching! A healthy recipe, without long cooking and ideal to serve cold, which will also please people who pay particular attention to their diet!
Here is the recipe for a light, summery and vegan one-dish meal — perfect for our summer so we don’t spend too much time in the kitchen and can always enjoy tasty dishes.
The couscous is a very versatile food and this allows you to make many recipes, even sweet ones, with both simple and gourmet pairings!
Couscous pairs well with… almost everything, and I suggest these combinations for appetizing dishes:
1) couscous with eggplant
2) couscous with tuna
3) couscous with tuna and zucchini
4) couscous with grilled vegetables
5) couscous with chickpeas and Genovese pesto;
6) couscous with shredded chicken
and… much more!
TASTY VARIATIONS
We can make the couscous with chickpeas and vegetables even more delicious by adding:
• feta cubes.
• confit cherry tomatoes to enhance the flavor with
• organic lemon zest and
• torn mint leaves.
Do you want to receive a sweet and a savory recipe every day directly to your phone?
Subscribe to my WhatsApp channel “La cucina di ASI”: zero spam, just tasty inspiration from Monday to Friday!
Click here to subscribe now! https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
COUSCOUS AND CHICKPEAS
La cucina di ASI
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Couscous and Chickpeas Recipe
- 1 2/3 cups cooked couscous
- 1 3/4 cups cooked (boiled) chickpeas
- 1 clove garlic
- 1 cup (8.5 fl oz) vegetable broth
- 1/2 zest of 1/2 lemon
- to taste chopped parsley
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
Tools
#ADV
- Couscous steamer
- Saucepans
- Strainers
1) Heat the vegetable broth and place the couscous in a bowl, then cover it with the hot liquid.
2) Cover the bowl and let the couscous grains swell as they absorb the liquid.
3) After resting, dress with oil and use a fork to fluff the couscous.
4) In a small skillet, add a drizzle of extra virgin olive oil and a little finely chopped garlic;
5) add the already boiled chickpeas with a ladle of water and let them flavor for 5 minutes.
6) Now just combine the chickpeas and couscous, adding more extra virgin olive oil, fresh chopped parsley and a little grated unwashed lemon zest.
7) Season with salt and pepper and we can plate the COUSCOUS AND CHICKPEAS — a very simple, very quick and very tasty one-dish meal!
8) Couscous with chickpeas and parsley is a great summer salad, perfect even for the beach!
Enjoy your meal!
Annalisa
BACK TO HOME FOR NEW AND TASTY RECIPES FROM THE BLOG La cucina di ASI
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog page on Facebook so you don’t miss any recipe or special and can comment on the various preparations with me!!!
Copyright 2022© Annalisa Altini, All rights reserved
