June 22, 2012

Chickpea Couscous Recipe.

Photo: Rodrigo H. Photography

In the summer I like to cook family Mediterranean dishes.

In France, we love Moroccan cuisine, which has become part of our food landscape for many years now.

Vegetarian couscous is a great way to cook chick peas. You can serve it with couscous grains, but why not also try bulgur wheat or quinoa?

Couscous Recipe

Serves 6-8
Preparation: 3 hours

500 grams of chick peas
3 carrots
2 turnips
1/2 red pepper
1/2 green pepper
3 courgettes
1 tomato
2 tsp. tomato concentrate
1 onion
1 clove garlic
1 tsp. cumin
1 tsp. ground ginger
1 tsp. coriander
1/2 tsp cinnamon
salt, pepper, olive oil

Harissa (optional)


You can use canned chick peas, but I prefer cooking with dry ones. Soak for six hours and change the water every two hours. Cook for 45 minutes until the peas are nice and soft.

(I use my pressure cooker to directly cook the soaked chick peas with the vegetables and it takes 20 minutes in total instead of almost three hours.)

In a pot, sweat the chopped onion and garlic in olive oil. Add the diced tomato, red and green pepper. Stir occasionally for a couple of minutes.

Then add the halved and sliced courgettes and the sliced carrots. Sweat a bit more and stir in the spices.

Add the turnips and chick peas.

Cover with water.

Stir in the tomato concentrate and bring to boil.

Simmer on low-medium heat for two hours. Add a teaspoon of olive oil before serving with couscous grains.

You can collect a few tablespoons of the broth and mix it with one teaspoon of harissa (Moroccan chilli paste) to season on the side.


Editor: Brianna Bemel

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