Couscous with Vegetables

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Couscous with Vegetables
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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in

Ingredients

for
4
Ingredients
350 grams Couscous (instant)
salt
1 zucchini
2 red Bell pepper
2 carrots
1 Eggplant
200 grams green Beans
200 grams chickpeas (canned)
2 garlic
2 tablespoons olive oil
150 liters Vegetable broth
ground Cumin
peppers (freshly ground)
2 tablespoons roasted Pine nuts
parsley (for garnish)
How healthy are the main ingredients?
chickpeasPine nutsolive oilsaltzucchinicarrot

Preparation steps

1.

Put the couscous in a bowl. Cover with 350 ml (approximately 1 1/2 cups) of boiling water. Allow to soak until the couscous is tender and all the water has been absorbed, about 10 minutes.

2.

Rinse the zucchini, bell peppers, eggplant and beans. Cut the vegetables into small pieces or strips as desired. Rinse the chickpeas with cold water in a colander and drain. Peel and finely grate the garlic and mix with a pinch of salt. Heat the oil in a skillet. Cook the carrots, beans and garlic mixture until fragrant. Pour in some of the stock and allow to simmer for 4-5 minutes. Add the zucchini, peppers and eggplants, and simmer covered, while stirring occasionally, for another 4-5 minutes. Add broth as needed. Stir in the chickpeas to warm through. Season with cumin, and salt and pepper to taste.

3.

Fluff the couscous with a fork and place in a casserole dish. Arrange the cooked vegetables on top decoratively. Sprinkle with the pine nuts and garnish with parsley as desired.