The chickpea and vegetable couscous is a main dish with a rich and delicious dressing, which can also be enjoyed cold for an outdoor lunch. For this recipe, I used pre-cooked chickpeas, carrot, zucchini, and bell pepper; you can use the vegetables you like the most and follow the seasonality. To make the dressing tastier, I seasoned the vegetables with curry, which I personally love because it enhances the dressing. Easy and quick to make, this chickpea and vegetable couscous is ideal to prepare on hot summer days.
For more delicious recipes, I recommend the collections:
Recipes with Couscous
First Courses with Chickpeas
- Difficulty: Easy
- Cost: Cheap
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: Summer
Ingredients
- 3/4 cup uncooked couscous
- 1/2 cup water
- 3.5 oz cooked, boiled chickpeas
- 1 carrot
- 1 zucchini (large)
- 1 bell pepper
- to taste onion
- 1 tbsp curry (optional)
- to taste salt
- to taste extra virgin olive oil
Steps
To prepare the chickpea and vegetable couscous, wash and trim the zucchini, bell pepper, and carrot; then cut them into cubes.
In a pot, pour a drizzle of extra virgin olive oil and the chopped onion. Place on low heat and allow the onion to soften.
Then add the vegetables and curry. Pour in a tablespoon of water and cook over medium heat. The vegetables should be cooked but remain crispy.
Finally, add the chickpeas and cook on low heat, just enough time to reduce the sauce.
In a pot (or bowl), pour the couscous and wet it with boiling water. Cover with a lid and let it rest for 5 minutes. Then, using a fork, fluff the couscous.
Then pour the couscous into the pot with the dressing, stir to mix the ingredients together.
Serve, you may add grated Parmesan cheese if desired. Enjoy your meal!
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