Express couscous with vegetables, chickpeas & lemon
4 people
30 min
Ingredients
For 4 people
  • 4 carrots
  • 1 red onion
  • 1 garlic clove
  • 4 tablespoons olive oil
  • 1 heaped teaspoon of ground cumin
  • 1 pinch of Espelette chilli pepper
  • 1 vegetable stock cube
  • 200g Ferrero medium couscous
  • 400g can of chickpeas rinsed and strained
  • 1 large preserved lemon cut into strips (or 1 fresh organic lemon cut into small dice)
  • 1 tablespoon of roasted hazelnuts
  • 1 tablespoon of chopped fresh coriander
  • salt and pepper
Method
  • Peel the carrots and cut them into batons.
  • Peel and chop the onion and garlic clove.
  • Heat the olive oil in a frying pan.
  • Add the onion and garlic, cook slowly over a medium heat for 3-4 minutes.
  • Add the carrots, cumin, chilli, salt and pepper, and brown over a high heat for 5 minutes, stirring regularly.
  • Add the couscous, 300ml of water, the stock cube, the drained chickpeas, strips of preserved lemon, and chopped coriander. Stir, cover, and cook for 5 minutes over very low heat.
  • When ready to serve, sprinkle the roasted hazelnuts on top.
Tip
  • According to season or taste, you can replace the carrots with ½ a butternut squash cut into small cubes, or 2 sweet potatoes.
Bon Appetit