Vegetable Couscous with Chickpeas and Preserved Lemon
Main Dishes • European
Description
Vegetable couscous with chickpeas and preserved lemon
Ingredients
- Vegetable Broth 0 qt
- Harissa 5 tablespoons
- Carrots 3 pieces
- Parsnips 3 pieces
- Red Onion 3 heads
- Potatoes 2 pieces
- Pumpkin ½ piece
- Leek 4 stalks
- Figs 12 pieces
- Preserved lemons 2 pieces
- Fresh Mint 1 bunch
- Couscous 5 oz
- Canned chickpeas 15 oz
- Butter 0 oz
- Green onions 3 stalks
- Olive Oil 0 fl oz
- Lemon Juice 1 tablespoon
- Cilantro 1 bunch
Step-by-Step Guide
Step 1
Bring the broth to a boil in a large pot. Add harissa and vegetables, bring to a boil again, then reduce heat and simmer for 15 minutes. Add the rice and continue cooking for another 5 minutes until the vegetables are tender.
Step 2
Meanwhile, place the couscous and half of the chickpeas in a bowl, add the butter, and season.
Step 3
Pour 350 ml of boiling water over the couscous, cover with plastic wrap, and let sit for 10 minutes, then fluff with a fork.
Step 4
In a separate bowl, mix the red onion, green onion, harissa, olive oil, remaining chickpeas, lemon juice, and cilantro, then add the mixture to the couscous.
Step 5
Transfer the couscous to a large deep serving plate, then add the stewed vegetables and broth. Top with preserved lemons and finely chopped mint.
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