Moroccan · Lunch
Moroccan seven-vegetable couscous
Fluffy couscous topped with spiced carrot, zucchini, pepper and chickpeas.
- Calories
- 601 kcal
- Protein
- 21 g
- Carbs
- 94 g
- Fat
- 15 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: gluten.
Ingredients
- 55 g Couscous
- 1¼ carrots Carrots
- ½ courgette Courgette
- ½ pepper Bell peppers
- 150 g Chickpeas (tinned, drained)
- ½ onion Onion
- 2 cloves Garlic
- ¾ tbsp Olive oil
- ¾ tsp Ground cumin
- ¼ tsp Turmeric
- 5 g Coriander
- ¼ tsp Salt
Method
- Soak the couscous in an equal volume of boiling water, covered, for 5 minutes, then fluff with a fork.
- Warm the oil and cook the onion for 6 minutes until soft, then add the garlic and spices for a minute.
- Add the carrot, zucchini and pepper and cook for 8 minutes, then stir in the chickpeas and a splash of water and simmer for 8 minutes.
- Season and spoon the vegetables and their sauce over the couscous, finishing with coriander.
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