Couscous with Chickpeas and Seasonal Vegetables

Couscous with Chickpeas and Seasonal Vegetables

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Ingredients

  • 6 tbsp extra-virgin olive oil, divided
  • 2 cups couscous (options: barley or whole grain pasta)
  • ¾ cup zucchini, diced
  • ¾ cup carrots, diced
  • ⅓ cup red bell pepper, diced
  • 1 small eggplant, diced
  • 1 shallot, finely chopped
  • ¾ cup cooked chickpeas (garbanzo beans), rinsed and drained; you can use low-sodium canned)
  • ½ cup cherry tomatoes, chopped
  • ½ tsp curry
  • ½ tsp turmeric
  • Pinch of chili pepper
  • 1 tsp Tabasco sauce (optional)
  • Dash of extra-virgin olive oil and salt to taste

Directions

  • 1. Pour the couscous into a pot with 3 tablespoons of oil and toast for a few minutes. Remove the couscous from the heat and add 3 cups of boiling water, stir well to facilitate absorption. Cover and rest for a few minutes. After the necessary time has passed, fluff the couscous with a fork to loosen it. After 5 minutes, remove the lid from the couscous and fluff again, then transfer it to a bowl.
  • Wash and dice the zucchini, carrots, red bell pepper, and eggplant very finely, and cook in a pan with 3 tablespoons of extra-virgin olive oil and the finely chopped shallot. Add a dash of salt and cook for about 20 minutes, stirring frequently.
  • When the vegetables are cooked but still crispy, remove from the heat and let cool.
  • Combine the vegetables, chickpeas, chopped cherry tomatoes, and spices, and stir well. Add the couscous and mix everything together, adding more oil and salt if necessary.

Serving Size

3/4 cup

Yield

3 servings

Considerations

Prep Time: 25 minutes • Cook Time: 30 minutes

Recipe Credit: GialloZafferano