Couscous with Chickpeas and Vegetables

Couscous with Chickpeas and Vegetables


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Couscous and chickpeas are a North African staple. This dish is entirely vegetarian but is so satisfying anyone will enjoy it as a main course.

Zoë Harpham

Serves: 4 

  • 1 tablespoon olive oil
  • 2 onions, sliced
  • 1 green capsicum, seeded and diced
  • 4 carrots, peeled and cut into batons
  • 2 zucchini, halved lengthwise and sliced crosswise
  • 200g celeriac, peeled and diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon each chilli powder, ground turmeric, ground cinnamon and ground ginger
  • 2 cups vegetable stock
  • 1 tablespoon tomato paste
  • 1 bouquet garni
  • 400g tin chickpeas, drained and rinsed
  • 1 2/3 cups couscous
  • pinch of salt
  • 25g butter, diced
  • sprigs of fresh mint to garnish

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Heat the oil in a large saucepan over a moderate heat. Sauté the onions and capsicum for 5 minutes. Add the carrots, zucchini and celeriac, then sprinkle with the spices and cook for a few seconds.
  2. Pour in the stock. Bring to a gentle boil, then add the tomato paste and bouquet garni. Reduce the heat, then cover and cook gently for 25 minutes. Add the chickpeas to the vegetables and cook for a further 10 minutes.
  3. Meanwhile, put the couscous in a large heatproof bowl and pour over 2 cups of boiling water. Stir in a pinch of salt, then cover and leave to swell for 5 minutes, or until the couscous has absorbed all the water.
  4. Add the butter to the warm couscous, fork it through, then tip into a warmed deep dish. Using a slotted spoon, pile the vegetables on top of the couscous, removing the bouquet garni. Pour over some of the vegetable cooking juices, then serve the remainder in a jug. Serve piping hot, garnished with sprigs of fresh mint.

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