Moroccan Vegetable Couscous
Fluffy couscous with braised vegetables, chickpeas, and ras el hanout.
- 35 min
- 728 kcal / serving
- easy
- vegan
- Protein
- 22.4 g
- Fat
- 16.8 g
- Carbs
- 121.7 g
Contains: gluten, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g couscous
- 2 carrots, sliced
- 1 zucchini, diced
- 150 g chickpeas (canned, drained)
- 1 onion, diced
- 1 tsp ras el hanout
- 1 tsp cumin
- 300 ml vegetable broth
- 2 tbsp olive oil
- Juice of half a lemon
Method
- Heat the olive oil in a pot and sauté the onion until translucent.
- Add ras el hanout and cumin and toast briefly.
- Add carrots, zucchini, and chickpeas and cook for 8 minutes.
- Deglaze with vegetable broth and simmer for 10 minutes until the vegetables are tender.
- Meanwhile, prepare the couscous separately according to package instructions.
- Mix the couscous and vegetables, season with lemon juice, and serve.
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