Egyptian Couscous with Vegetables and Chickpeas
Imagine yourself in Cairo, in a small alley fragrant with spices, where each bite of this Egyptian couscous transports you. This generous dish combines soft, golden semolina with tender vegetables – zucchini, carrots – and chickpeas that add a comforting texture. The secret lies in the balance of cumin and coriander, dancing on your palate like an ancient melody. In Egypt, it's often made for large gatherings, with a loving gesture of fluffing the semolina. You'll love its simplicity and richness: a true Mediterranean journey, healthy and complete, that warms the soul. Make it, and you'll see, it will become a staple of your dinners.
Ingredients
- medium-grain durum wheat semolina300 g
- cooked chickpeas200 g
- zucchini2
- carrots2
- onion1
- crushed tomatoes200 ml
- olive oil3 tablespoons
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- saltto taste
- black pepper1/2 teaspoon
- hot water500 ml
- clarified butter (smen) or oil2 tablespoons
Nutrition
Instructions
- 1
Prepare the semolina: sprinkle with cold water, rub with your fingers, then steam for 20 minutes. Set aside.
- 2
In a large pot, sauté the chopped onion in olive oil. Add diced carrots and zucchini, crushed tomatoes, spices, and simmer for 10 minutes.
- 3
Add chickpeas and hot water. Cover and cook on low heat for 20 minutes until vegetables are tender. Adjust seasoning.
- 4
Mix the clarified butter into the cooked semolina and fluff with a fork.
- 5
Mound the semolina on a plate, create a well, and pour the vegetable-chickpea sauce on top.
- 6
Serve hot, accompanied by lemon wedges and fresh chopped cilantro.
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