Vegetables in a Couscous Ring

Couscous dishes are typical of North Africa. To the couscous base, we can add a meat or vegetable accompaniment to satisfy all tastes. In this recipe, we used cooked chickpeas and instant couscous, which significantly reduces the preparation time.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Green, raw

  • 2 piece Carrot, fresh

  • 2 piece Turnip

  • 3 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 200 g Chickpea, cooked

  • 2.5 dl Soup base, beef, cube

  • 1 pinch Spices, pepper, black

  • 2 pinch Salt, table

  • 4 dl Couscous, dry

  • 25 g Butter, unsalted

  • 1 spoon Oil, vegetable oil, canola

Steps

  1. Peel and finely chop the onion and garlic. Peel the turnip, wash it, and cut it into larger pieces. Peel the carrot, wash it, and cut it into larger pieces. Clean the celery, wash it, and cut it into larger pieces. Drain the chickpeas, place them in a colander, and rinse under running water.

  2. Heat the vegetable base, bring it to a boil, and keep it warm. In a deep pan, heat olive oil and sauté the onion until translucent. Add the vegetables and chopped garlic. Stir, pour in the hot vegetable base, season, and bring to a boil. Add the chickpeas and simmer on low heat for 20 minutes. Taste and add salt if needed.

  3. Place a pot with 6 dl of salted water on the stove and wait for it to boil. Pour the couscous into a bowl and cover it with boiling water. Add butter, mix well, and cover the bowl. Let the couscous sit for about 5 minutes to swell.

  4. Grease a mold or a round bowl well. Place an upside-down wide glass (or a smaller bowl) in the center. Spoon the couscous around the glass, press it down well with a spoon, and smooth the top. Let it rest for 5 minutes.

  5. Remove the glass from the bowl, place an upside-down plate on the bowl, then hold the bowl together with the plate and carefully flip them over onto the counter. Gently remove the bowl. Place the vegetables in the center of the couscous ring and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 127.13 kcal
  • Fat: 7.2 g
    • Saturated Fat: 2 g
  • Carbohydrates: 11.87 g
    • Sugars: 2.67 g
  • Protein: 2.4 g
  • Fiber: 2.4 g