• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Couscous with Chickpeas and Vegetables

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1/2 c Chickpeas; dried
  • 2 tb Virgin olive oil
  • 2 Cloves garlic; crushed
  • 1 Onion; chopped
  • 1 ts Ground cinnamon
  • 1 ts Paprika
  • 1 ts Ground cumin
  • 2 Carrots; sliced 1/4"
  • 4 Baby turnips
  • 4 c Sweet potato; chunks
  • 1 c Tomato juice; or less
  • 1 1/2 c Vegetable broth
  • 3 Sliced zucchini (courgettes)
  • 1/4 c Dried apricots
  • 8 Button mushrooms
  • 2 tb Chopped parsley
  • Salt; to taste
  • Freshly ground black
  • -pepper; to taste
  • 1 c Water
  • 1 1/3 c Couscous; instant
  • 3 tb Golden raisins; (sultanas)
  • Chopped chives; for garnish
  • Yellow rose petals; for
  • -garnish,
  • Optional


PREPARATION (2 hours or overnight) - Rinse peas and sort. Place in a bowl,
cover with boiling water and soak for a t least 1 hour or overnight. Drain,
place in a large saucepan and cover with fresh water. Cover (lid) and bring
to a boil. Cook over medium heat until tender, about 1 hour. Drain and set

COOKING (40 minutes) - Heat 1 tablespoon of the oil in a large,
heavy-bottomed saucepan over low-medium heat. Add the garlic, onion,
cinnamon, paprika and cumin. Cook, stirring occasionally, until the onion
is soft, about 3 minutes. - Add the carrots, turnips and sweet potatoes and
cook, stirring continuously, for 5 minutes. - Add the tomato juice and
stock and bring to a boil. Cover, reduce the heat and simmer for 15
minutes. Add the chickpeas, okra/squash, apricots, mushrooms and parsley
and simmer until the vegetables are tender, about 10-12 minutes. Season to
taste with the salt and pepper. - Bring the water to a boil in a large
saucepan. Add the couscous and sultanas and mix well with a fork. Remove
the pan from the heat and let stand for 2 minutes to allow pasta to swell.
Add the remaining oil to center of the couscous, return pan to heat and
cook over medium heat, stirring until heated through, about 4 minutes. -
Spoon couscous around the edge of a serving dish. Garnish with the chives.
Spoon chickpea and vegetable mixture in the center and sprinkle with rose
petals, if using. Serve immediately.

490 cals | 10 g of fat.

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