Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gQuick-cooking wheat couscous
- 3 tbspOlive oil, divided
- 150 gOnion, diced
- 250 gCarrots, cut into 1-cm pieces
- 250 gZucchini, cut into 2-cm pieces
- 240 gCanned chickpeas, drained
- 2 cloveGarlic, minced
- 1 tspGround cumin
- ½ tspGround ginger
- ¼ tspGround cinnamon
- 40 gRaisins
- 650 mlWater, divided
- ¾ tspFine salt, divided
- 15 gParsley, chopped
- 2 tbspLemon juice
Make it
- Heat 2 tablespoons of oil in a covered sauté pan. Cook the onion and carrots over medium heat for 7 minutes. Add the garlic, cumin, ginger and cinnamon; stir for 30 seconds.
- Add the zucchini, chickpeas, raisins, 350 ml water and half the salt. Cover and simmer for 15 minutes, until the carrots are tender but hold their shape.
- Meanwhile, bring the remaining 300 ml water to a boil. Put the couscous in a heatproof bowl with the remaining oil and salt. Pour over the water, cover tightly and leave for 8 minutes, then separate the grains with a fork.
- Stir the parsley and lemon juice through the vegetables. Spoon couscous into four bowls and ladle the vegetables and their broth over it.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.