Couscous with Chickpeas and Root Vegetables
Looking for the best Moroccan couscous recipe? Let me guide you to this comforting dish with chickpeas and root vegetables, a real journey through time. The essential spices – turmeric, ginger, cinnamon – are the key to a fragrant broth. At home, we cook without alcohol or pork, and this couscous is perfect for a family dinner. Each ingredient tells a story, from sweet carrots to earthy turnips. Get ready for an explosion of flavors that warms the heart.
Ingredients
- medium couscous semolina400 g
- cooked chickpeas200 g
- carrots3
- turnips2
- zucchini2
- onion1
- fresh tomatoes2
- olive oil3 tablespoons
- salt1 teaspoon
- black pepper1/2 teaspoon
- turmeric1 teaspoon
- ground ginger1/2 teaspoon
- cinnamon1/2 stick
- butter30 g
- water1 L
Instructions
- 1
In a large pot, sauté the chopped onion in olive oil until golden. Add the grated tomatoes, turmeric, ginger, cinnamon, salt, and pepper. Simmer for 5 minutes.
- 2
Add the carrots and turnips cut into large dice. Cover with water (1 liter) and bring to a boil. Reduce heat and cook covered for 20 minutes.
- 3
Meanwhile, prepare the semolina: in a large dish, sprinkle it with a little salted cold water and rub with your fingertips to avoid lumps. Let rest for 5 minutes.
- 4
Incorporate the sliced zucchini and drained chickpeas into the pot. Continue cooking for 10 minutes.
- 5
Steam the semolina over the vegetable broth for about 15 minutes, until tender. At the end, add the butter in pieces and fluff with a fork.
- 6
Serve the semolina in a deep dish, drizzle with broth, and top with the vegetables and chickpeas. Serve hot, with a little harissa if you like.
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