Recipe

Vegetable and chickpea couscous

Sep 27, 2013 2:00pm
  • 30 mins preparation
  • 1 hr cooking
  • Serves 8
    • Print
    Print

Ingredients

Vegetable and chickpea couscous
  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 cup vegetable stock
  • 400 gram can diced tomatoes
  • 500 gram kumara, cut into chunks
  • 2 carrots, halved, thickly sliced
  • 1 celeriac, cubed
  • 1 large swede, cubed
  • 400 gram can chickpeas, rinsed, drained
  • 3 3/4 cup water
  • 2 1/2 cup couscous
  • 2 tablespoon chopped coriander

Method

Vegetable and chickpea couscous
  • 1
    Heat half the oil in a large saucepan on low. Cook onion for 10 minutes until golden brown. Add the garlic and spices and cook, stirring, for 1 minute.
  • 2
    Stir in stock and tomato, then add vegetables. Bring to the boil over a high heat. Reduce heat to low and simmer, partially covered, for 40-45 minutes until vegetables are tender. Stir in chickpeas. Cook for 4-5 minutes to heat through. Season to taste.
  • 3
    Pour water into a large saucepan. Bring to the boil over a high heat. Add couscous. Turn off heat and set aside, tightly covered, for 5 minutes. Uncover, drizzle with the remaining oil and fluff up the grains with a fork.
  • 4
    Serve the vegetables on a bed of couscous and sprinkle with coriander.

The Latest from Food To Love