Saving at home – Couscous with chickpeas

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today we opt for a preparation based on couscous, vegetarian, suitable for the whole family, easy to prepare and also tasty.
Using a few ingredients, such as vegetables, vegetable broth, couscous and chickpeas, you can prepare a delicious dish.

Let’s start:

COUS COUS WITH CHICKPEAS

Ingredients for 4 people: 1 mozzarella – 300 g pre-cooked cous cous – 400 g boiled chickpeas – 4 tomatoes – 1 courgette – 2 celery ribs – 1 carrot – 1 onion – extra virgin olive oil – 1 teaspoon curry powder – chopped parsley – salt

Preparation:

Wash and cut into small pieces all the vegetables (carrots, tomatoes, celery, courgette, onion). Choose the seasonal vegetables, then pass under the water, remove the skins if necessary, and cut into cubes with a sharp knife on a cutting board.

Take a pan, heat the extra virgin olive oil and fry the vegetables. If you like, you can also brown 1 clove of garlic and then remove it once it becomes golden. 

Add the curry and salt and mix well with a wooden spoon.

Add a little water and cook for a few minutes with the lid. Instead of water you can add, to flavor your preparation, the hot vegetable broth, so as to mix the scents of vegetables.

When the vegetables begin to soften, add the boiled chickpeas and continue to cook. Meanwhile, prepare the precooked couscous. Toast it in a saucepan with a little extra virgin olive oil, cover it with 360 ml of boiling water, slightly salted.

Turn off the heat, wait 5 minutes for the grains of semolina to swell, then shelled couscous with a fork or with your hands.

This operation is very important for a spectacular cous cous, in fact, first you have to let the semolina seeds rest and then you have to stretch them in order to separate them and make the mixture homogeneous.

At this point add the vegetables, mix carefully and serve the couscous with chickpeas after adding the cubes of Mozzarella, a shower of chopped parsley and a drizzle of extra virgin olive oil

For a vegan variation do not add any cheese to the couscous seasoned so that you have a dish suitable for everyone!

Enjoy your meal!

original recipe:

12 pensieri riguardo “Saving at home – Couscous with chickpeas

  1. I think the last time we had a packet mix, it contained two portions, and Mrs Bump does not like couscous, so it really means having it two days in quick succession. I miss France, including Moroccan restaurants. I used to enjoy them very much but here, it is very “niche”.

    Piace a 1 persona

    1. In Milan there is only one Moroccan restaurant which seems to be quite good (I aven’t tried it yet).
      We have a lot of Lebanese restaurants.
      I usually prepare cous cous at home 🙂

      Piace a 2 people

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