Couscous with Vegetables and Chick Peas

Couscous with Vegetables and Chick Peas
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2

    garlic cloves, chopped

  • 1

    red onion, chopped

  • 1 tsp.
    (5 mL)

    turmeric

  • 2 tsp.
    (10 mL)

    chopped fresh fresh ginger

  • 2/3 cup
    (170 mL)

    thinly sliced carrots

  • 2/3 cup
    (160 mL)

    broccoli

  • 2/3 cup
    (160 mL)

    cauliflower florets

  • 1/2 cup
    (125 mL)

    vegetables or chicken broth

  • 1

    cinnamon

  • 1

    red pepper, cubed

  • 19 oz
    (540 mL)

    tin chick peas

  • Salt and pepper to taste

  • 2 cups
    (500 mL)

    medium couscous

  • 2 cups
    (500 mL)

    boiling water

  • 1

    canola oil filet

  • 1/4 cup
    (60 mL)

    raisins

Preparation

In a big pot, heat oil and cook garlic and onion 1 min. Add turmeric and ginger and cook another 30 secondes.

Add carrots, broccoli, cauliflower and broth. Cook 5 minutes, stirring.

Add cinnamon, red pepper and chick peas. Cook another 7 minutes. Season.

In a bowl, mix couscous and boiling water together. Cover and let stand 2-3 minutes. Drizzle with a thin stream of oil, add raisins and mix with a fork.

Serve vegetables over couscous.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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