Vegetable couscous, chickpeas with candied onions
There are 1000 and one couscous. You will love this dish because it is delicious and makes you travel. This family dish will always be a success.
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Ingredients
Portions:
4
100 g
couscous semolina
50 g
carrot, diced
50 g
courgette, diced
150 ml
vegetable stock
50 g
aubergine, diced
50 g
turnip, diced
1 piece
onion, thinly sliced
100 g
chickpeas, cooked
30 g
sultanas
2 tbsp
olive oil
1 clove
garlic, minced
1 tbsp
lemon jam
1 tbsp
tomato paste
fine salt, to taste
ground white pepper, to taste
0.5 tsp
ground cinnamon
1 tsp
ras el hanout
10 g
fresh coriander, chopped
10 g
flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a large pan, heat 1 tbsp olive oil over medium heat. Add the sliced onion and cook until caramelized, about 5 minutes. Remove and set aside.
- In the same pan, add 1 tbsp olive oil, minced garlic, diced carrot, courgette, aubergine, and turnip. Sauté for 5 minutes until the vegetables soften.
- Add the vegetable stock, tomato paste, lemon jam, ground cinnamon, ras el hanout, and cooked chickpeas to the pan. Stir well and simmer for 10 minutes.
- Meanwhile, place the couscous semolina in a bowl. Pour 150 ml boiling water over it, cover, and let it sit for 5 minutes. Fluff with a fork before serving.
- Stir the sultanas and caramelized onions into the vegetable mixture. Season with fine salt and ground white pepper to taste.
- Serve the vegetable mixture over the couscous, garnished with fresh coriander and flat-leaf parsley.
For a richer flavor, toast the couscous in a dry pan before soaking it in boiling water.