Main course

Vegetarian couscous

Vegetarian couscous

Today was another of my “don’t feel like cooking”day. I kept looking at my fridge but I was not inspired. So I gathered my courage and I grabbed a few things. Chickpeas in the freezer and couscous. I see a sweet potato and red onions. Herbs, spices and that’s it. Surprisingly, my daughter who doesn’t like legumes, loved it and ate it all before I knew it.

Preparation time: 15 minutes

Cooking time: 15 minutes

  • 1 organic onion
  • 1 organic sweet potato
  • 2 cups (500ml) of frozen chickpeas (cooked previously and frozen)
  • 1/2 cup of fresh coriander
  • 2 cups (500ml) of water
  • 2 cups (500ml) of couscous
  • 1 tsp. (5ml) of curcuma
  • 1/2 cup (125ml) of raisins
  • 1/4 cup (62.5ml) of organic walnuts
  • Olive oil
  • Salt and pepper
  1. Thinly slice the onion and cover the slices with olive oil and salt. Let it rest for approximately 15 minutes.
  2. In a pot, bring water to boil.
  3. Peel and cut in small cubes the sweet potato, put it in the boiling water and add the frozen chickpeas and let it cook for about 15 minutes.
  4. In a small pot, bring the 2 cups of water to boils. Remove it from fire and put in the curcuma, the raisins and the couscous. Cover for a minute. Uncover and with a fork, separate the grains so it doesn’t turn into a thick bread. Cover again for 3-4 minutes.
  5. When the vegetables are cooked, drain the water and put it in a salad bowl. Combine the couscous, the coriander, the walnuts, add olive oil, salt and pepper. Stir all the ingredients and that’s it. For a Gluten free version, you can do this with millet, but the cooking time is going to be a bit more.

Easy quick meal ready in almost 30 minutes.

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