Rice & pasta
Couscous with Vegetables
Fluffy semolina with spiced Moroccan-style vegetables.
VegetarianVegan
Ingredients
- 250 g couscous
- 1 carrot
- 1 zucchini
- 1 onion
- 1 red bell pepper
- 200 g pumpkin
- 200 g cooked chickpeas
- 1 teaspoon cumin
- 1 teaspoon ras el hanout
- 40 g olive oil
- 500 g water
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion in the mixing bowl and chop 4 sec/speed 5. Add the oil and sauté 5 min/120°C/speed 1.
- Dice the carrot, zucchini, bell pepper and pumpkin by hand.
- Add the vegetables to the mixing bowl with the cumin, ras el hanout and salt. Sauté 3 min/120°C/reverse/spoon speed.
- Add the water and chickpeas. Cook 20 min/100°C/reverse/spoon speed.
- Meanwhile, hydrate the couscous with boiling water and oil, cover for 5 min and fluff with a fork.
- Serve the couscous on a plate and top with the vegetables and their broth.
Tips
- Ras el hanout is the key spice blend of Moroccan cuisine.
- Add raisins or almonds for a sweet touch.
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