Exotic spices against the winter blues
Vegetable couscous with chickpeas
With refined spices and flavours, the couscous-vegetable pan from Levantine cuisine conquers our taste buds. At the same time, the meatless meal provides a lot of iron. The trace element is responsible for the formation of red blood cells and ensures more vitality. A dish – also perfect to take away.
What you need for this
For 4 servings of the Vegetable Couscous with Chickpeas you will need:
450 ml vegetable stock
350g couscous (instant)
200g chickpeas (tin)
40g parsley (2 bunches)
4 tbsp macadamia oil
2 tbsp white wine vinegar
2 tbsp. salt
2 tbsp. pepper
Bring the stock to the boil in a saucepan. Squeeze half a lemon.
Stir the couscous together with 1-2 tbsp. of lemon juice into the hot vegetable stock, remove from the heat, cover and leave to swell for approx. 10 minutes.
Meanwhile, wash, clean and dice the tomatoes.
Drain the chickpeas, rinse and drain well. Wash the parsley, shake dry and chop.
Mix the couscous with the tomatoes, chickpeas, parsley, macadamia oil and vinegar and season with salt, lemon juice and pepper. Serve lukewarm or cold.
Enjoy your meal!