Quick couscous with chickpeas and eggplants is perfect for the warm season. A one-dish meal based on grains, homemade canned chickpeas and vegetables that can replace rice salads, which are more caloric and less valuable nutritionally. To season the couscous, I used Zaalouk in vasocottura, I just took the jar from the refrigerator, opened it, and used it to season this dish with couscous and legumes. To make this recipe even healthier, I used whole wheat couscous; alternatively, you can use precooked bulgur or barley.
Now, let’s prepare the couscous with chickpeas and eggplants, I look forward to hearing what you think, you can find me HERE and HERE.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Energy 372.13 (Kcal)
- Carbohydrates 61.50 (g) of which sugars 7.92 (g)
- Proteins 15.12 (g)
- Fat 7.82 (g) of which saturated 0.72 (g)of which unsaturated 0.14 (g)
- Fibers 12.62 (g)
- Sodium 419.02 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make the Couscous Salad
- 1 jar eggplants (pesto)
- 1 cup raw couscous (whole wheat)
- 1 1/4 cup water
- 1 tablespoon extra virgin olive oil
- 2 pinches salt
- 14 oz canned chickpeas (or precooked with instant pot)
- 1 bunch aromatic herbs (mint, basil, parsley, or cilantro)
What You Need for the Recipe
- 1 Bowl
- 1 Strainer
- 1 Plastic wrap
- 1 Plate serving
Procedure
For this recipe, I decided not to use the stove and to rehydrate the couscous in the microwave. Pour the water into a bowl, salt it, and place it in the microwave. Run it for 4 minutes at 800 W, making sure before removing it that the water has nearly boiled.
At this point, add the oil and sprinkle in the couscous. Cover the bowl with plastic wrap and let it rest for 15 minutes.
In the meantime, open the jar of eggplant pesto and distribute it on one side of the plate. Drain the chickpeas and place them next to the pesto. Wash and chop the aromatic herbs.
After the rest period, remove the plastic wrap and, using a fork, fluff the couscous. Distribute it on one side of the serving plate and garnish with the aromatic herbs. Serve your couscous with chickpeas and eggplants immediately or, alternatively, cover the plate with plastic wrap and store it in the refrigerator for a few hours.
Extra Tips for Making Couscous with Legumes and Vegetables
As an alternative to zaalouk, you can season the couscous with quick eggplant salad and pre-cooked lentils.
Bulgur with Chickpeas and Eggplants
Unlike couscous, bulgur needs to be cooked.
