Couscous With Chickpeas & Vegetables Recipe
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Couscous With Chickpeas & Vegetables
1/2 cup Chickpeas, dried
2 tbsp Virgin olive oil
2 Cloves garlic, crushed
1 Onion, chopped
1 tsp Ground cinnamon
1 tsp Paprika
1 tsp Ground cumin
2 Carrots, sliced 1/4"
4 Baby turnips
4 cup Sweet potato, chunks
1 cup Tomato juice, or less
1 1/2 cup Vegetable broth
3 Sliced zucchini
(courgettes)
1/4 cup Dried apricots
8 Button mushrooms
2 tbsp Chopped parsley
Salt, to taste
Freshly ground black pepper
To taste
1 cup Water
1 1/3 cup Couscous, instant
3 tbsp Golden raisins
(sultanas)
Chopped chives, for
Garnish
Yellow rose petals, for
Garnish,
Optional
PREPARATION (2 hours or overnight) - Rinse peas and sort. Place in a
bowl, cover with boiling water and soak for a t least 1 hour or
overnight. Drain, place in a large saucepan and cover with fresh
water. Cover (lid) and bring to a boil. Cook over medium heat until
tender, about 1 hour. Drain and set aside.
COOKING (40 minutes) - Heat 1 tablespoon of the oil in a large,
heavy-bottomed saucepan over low-medium heat. Add the garlic, onion,
cinnamon, paprika and cumin. Cook, stirring occasionally, until
theonion is soft, about 3 minutes. - Add the carrots, turnips and
sweet potatoes and cook, stirring continuously, for 5 minutes. - Add
the tomato juice and stock and bring to a boil. Cover, reduce the
heat and simmer for 15 minutes. Add the chickpeas, okra/squash,
apricots, mushrooms and parsley and simmer until the vegetables are
tender, about 10-12 minutes. Season to taste with the salt and
pepper. - Bring the water to a boil in a large saucepan. Add the
couscous and sultanas and mix well with a fork. Remove the pan from
the heat and let stand for 2 minutes to allow pasta toswell. Add the
remaining oil to center of the couscous, return pan to heat and cook
over medium heat, stirring until heated through, about 4 minutes. -
Spoon couscous around the edge of a serving dish. Garnish with the
chives. Spoon chickpea and vegetable mixture in the center and
sprinkle with rose petals, if using. Serve immediately.
490 cals |
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Diet hints and tips
If your aim is to get in shape and also make improvements in your all round condition, then, as most people know, you need to follow a carefully calculated healthy-minded daily routine. In a perfect world, this ought to include five measures of fruit/vegetables daily and embrace the optimum blend of crucial nutrients.
When devising a meal plan, it is essential to endeavour to restrict your ingestion of fat, salt and refined carbohydrates.
When buying food, dieters often look at supermarket and well known food items sold as 'low in fat'. This is ordinarily foolish, for a food product can be moderate in fats, but also contain far too many calories and carbs.
One useful tip is to drink plenty of water. Now and then when going through a busy morning, you have the idea that you need food when really you might simply want a refreshing cup of water or fruit juice. The sensations of being thirsty and hungry are close, but one leads to a fat tummy and the other one is healthy.
As an alternative to focusing on the many unhealthy foods you need to eliminate from your meal plan, look at the nutritionally sound foods that you should bring into your daily routine. If one can manage to insert some nourishing pulses and vegetables into your weight loss program, you'll discover that you feel full and have a much lower risk of giving in to those damaging afternoon potato chips.
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