One-pot couscous with chickpeas
North African inspired and ready in 20 minutes. That makes it one of the quickest proper meals in the book. Couscous needs no real cooking time: you put the lid on and let it swell. Meanwhile the vegetables and chickpeas take on the warm spices. Filling and fresh at the same time. Finish with almonds and lemon zest for a nice-looking plate. Good with a spoonful of yoghurt on the side.
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
1 Finely chop the onion and garlic. Heat the oil in the Dutch oven and soften them until translucent.
- 1 courgette
- 1 yellow or red pepper
2 Cut the courgette into half-moons and the pepper into pieces. Add and fry for 5 minutes over high heat until they take on some colour.
- 1 tsp ground cumin
- 1 tsp paprika
3 Sprinkle the spices over the vegetables and stir for 30 seconds until fragrant.
- 1 tin chickpeas (400 g)
- 400 ml vegetable stock
4 Rinse and drain the chickpeas. Add them with the stock and bring to the boil.
- 250 g couscous
5 Stir the couscous into the liquid, turn off the heat and put the lid on. Leave to swell for 5 minutes.
- salt and pepper
- handful of almonds
- bunch of flat-leaf parsley
- zest of 1 lemon
6 Chop the almonds and parsley. Fluff up the couscous with a fork, season and finish with the almonds, parsley and lemon zest.
Ingredients
Step 1
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
Step 2
- 1 courgette
- 1 yellow or red pepper
Step 3
- 1 tsp ground cumin
- 1 tsp paprika
Step 4
- 1 tin chickpeas (400 g)
- 400 ml vegetable stock
Step 5
- 250 g couscous
Step 6
- salt and pepper
- handful of almonds
- bunch of flat-leaf parsley
- zest of 1 lemon
Method
- 1 Finely chop the onion and garlic. Heat the oil in the Dutch oven and soften them until translucent.
- 2 Cut the courgette into half-moons and the pepper into pieces. Add and fry for 5 minutes over high heat until they take on some colour.
- 3 Sprinkle the spices over the vegetables and stir for 30 seconds until fragrant.
- 4 Rinse and drain the chickpeas. Add them with the stock and bring to the boil.
- 5 Stir the couscous into the liquid, turn off the heat and put the lid on. Leave to swell for 5 minutes.
- 6 Chop the almonds and parsley. Fluff up the couscous with a fork, season and finish with the almonds, parsley and lemon zest.
