Vegetable and chickpea couscous (Vegetarian)

Ingeredients
500 ml Pouyoukas whole-wheat couscous
1 onion, chopped
2 cloves garlic, chopped
1 carrot, sliced
1 pepper, sliced
1 brinjal, diced
1 fresh chilli, chopped
2 tsp paprika
1 tbsp ground cumin ground pepper
1 can PnP chickpeas, drained
1 glug PnP Finest extra-virgin olive oil, for frying 4 fresh PnP tomatoes, skinned and chopped
1 cup fresh peas
2 tbsp PnP canola medium fat spread
125 ml mint, chopped

Method
Place couscous in a bowl. Add water to rinse. Swirl and drain off water immediately. Lightly rub couscous between hands to ensure it’s lump free. Fry onion, garlic, carrot, pepper, brinjal, chilli and spices. Season. Add chickpeas and couscous and mix well. Place a colander over a pot of boiling water to fit snugly. Place couscous mixture into colander and steam for 45 minutes. Add tomatoes and peas and cook for another 30 minutes. Fluff couscous and fork through margarine and mint before serving.

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