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
- Thinly slice the onion and cover the slices with olive oil and salt. Let it rest for approximately 15 minutes.
- In a pot, bring water to boil.
- 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.
- 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.
- 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.