Tunisian · Lunch
Tunisian couscous with pumpkin and chickpeas
Spiced couscous topped with pumpkin, carrot and chickpeas in a harissa broth.
- Calories
- 596 kcal
- Protein
- 21 g
- Carbs
- 93 g
- Fat
- 16 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: gluten.
Ingredients
- 55 g Couscous
- 100 g Pumpkin
- ¾ carrot Carrots
- 150 g Chickpeas (tinned, drained)
- ½ onion Onion
- 2 cloves Garlic
- ¾ tbsp Olive oil
- ¾ tsp Ground cumin
- ½ tsp Ground coriander
- 1 tsp Harissa
- 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 pumpkin and carrot and cook for 5 minutes, then add the chickpeas, harissa and a splash of water and simmer for 12 minutes until tender.
- Spoon the vegetables and their broth over the couscous.
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