Couscous with vegetables and chickpeas

Name: Cous cous con verdure e ceci
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4 porzioni
Ingredients: 300 g di cous cous precotto; 1 lattina di ceci, pari a 240 g sgocciolati; 2 zucchine a dadini; 1 peperone a dadini; 1 carota a dadini; 1 cipolla rossa; 1 cucchiaino di ras el hanout oppure curry; 1 cucchiaino di curcuma; Olio extravergine d’oliva q.b.; Sale q.b.; Uvetta q.b.; Mandorle tostate q.b.; Coriandolo oppure prezzemolo fresco q.b.; Harissa q.b. per servire

Cous cous con verdure e ceci

Roasted vegetables and spiced chickpeas with pre-cooked couscous

Precooked couscous with roasted vegetables and spiced chickpeas, enriched with raisins, almonds and coriander.

40 min

4 servings

Easy

Couscous with vegetables and chickpeas is a nutritious vegetarian dish, combining the soft texture of pre-cooked couscous, the sweetness of roasted vegetables, and the spicy character of chickpeas. Ras el hanout lends an aromatic note typical of North African blends, while turmeric intensifies the color and rounds out the flavor profile. Raisins and toasted almonds respectively introduce a sweet nuance and a pleasant crunch; coriander and parsley add freshness. Baking concentrates the flavors and gives the vegetables a golden surface, beautifully contrasting with the softness of the grain. The dish is inspired by Moroccan cuisine and is finished with harissa, served on the side, to adjust the spiciness to your taste.

Preparation

Voice reading

3 steps · natural Italian voice

Roast vegetables and chickpeas

25 min

In a baking dish, toss the diced vegetables and well-drained chickpeas with extra virgin olive oil, ras el hanout, turmeric, and salt. Toss to distribute the seasonings evenly, then bake at 200°C (392°F) for 20-25 minutes, until the vegetables are tender and golden brown.

Prepare the couscous

5 min

Bring 300 ml of salted water (10.14 fl oz) to a boil with a drizzle of oil. Pour the liquid over the couscous, cover, and let it swell for 5 minutes: the grains should absorb the water and become soft. Fluff with a fork, adding a drizzle of oil, until the lumps are eliminated.

Assemble and serve

Toss the separated couscous with the vegetables and roasted chickpeas. Garnish with raisins, toasted almonds, and fresh cilantro or parsley, distributing the ingredients without compacting them. Serve the harissa on the side so each diner can adjust the spiciness.

Chef's Tips

Fluff the couscous with a fork as you add the oil, as this action separates the grains and prevents lumps from forming.