Informations supplémentaires
30 min.
|
514 kcal
|
easy
|
|
Printable version
1. Setup
Drain and rinse the chickpeas. Cut the cucumber into small pieces. Chop the kale and onion.
2. Cook the chickpeas
Heat a drizzle of oil in a pan over medium high heat. Cook the onion 3-4 minutes. Add the chickpeas, spices and tomatoes. Add salt and pepper. Cook over medium heat for 6-8 minutes. Add 1 tbsp of sugar to cut the acidity of the tomato.
3. Cook the couscous
Bring a pot with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the couscous, cover and remove from the heat. Let the couscous absorb the liquid for 5-6 minutes.
4. Make the kale salad
Put the kale in a bowl with a pinch of salt and 1 tbsp of sugar. Massage the kale with your hands until it becomes humid. Add the cucumbers, 1-2 tbsp of cider or wine vinegar and a drizzle of oil. Mix.
5. Plate your dish
Serve the couscous in a bowl and garnish with the chickpeas, kale salad and yogurt. Otherwise, leave everything in the center of the table and let everyone garnish their bowl. Bon appétit!
1unitChickpeas
180mlCouscous
1unitDiced Tomatoes
150gKale
2unitLebanese Cucumber(s)
1unitGreek Yogourt 2%
1unitVegetable Broth Cube(s)
0.5unitYellow Onion(s)
15mlSpice Mix(cumin powder,cinnamon powder,garam massala powder)
What you need
pan, pot, strainer, bowls
514 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
96g
32%
fat
5g
8%
cholesterol
2mg
1%
fiber
15g
60%
protein
24g
saturated
1g
5%
sodium
325mg
14%
sugar
8g
trans
0g