Morrocan Couscous and Vegetable Bowl

Informations supplémentaires

30 min. | 654 kcal | easy | Family, Vegetarian, Even better the next day | Printable version

1. Setup Cut the zucchini into small cubes. Thinly slice the onion. Cut the tomatoes in half. Chop the garlic. Zest the lemon and slice in half. Chop the herbs. Drain and rinse the chickpeas.

2. Cook the couscous Bring a saucepan with 1 ^2P | 1.5 ^3P cups of water to a boil. Pour in the couscous, cover and remove from the heat. Let the couscous absorb the liquid for 5-6 minutes. Break up the couscous with a fork. Add the chickpeas, herbs, a drizzle of oil, salt and pepper.

3. Toast the almonds Heat a skillet over medium-high heat. Toast the almonds 3-4 minutes until colored. Remove from the pan.

4. Cook the vegetables Add a drizzle of oil to the pan. Add the onion, zucchini, tomatoes, spices and 1 tbsp. of butter. Cook 5-7 minutes until colored. Add salt and pepper.

5. Mix the sour cream Mix the sour cream with the garlic to taste, lemon zest and juice of half a lemon.

6. Plate your dish Serve the couscous and garnish with the vegetables, almonds and sour cream. Otherwise, you can put everything on the table and let everyone help themselves. Bon appétit!

180gCouscous

0.5unitChickpeas

1unitCherry Tomatoes

1unitZucchini(s)

0.5unitRed Onion(s)

30gSlivered Almonds

2unitSour Cream

1unitGarlic Clove(s)

0.5unitLemon

1unitFresh Mint

6gSpice Mix (paprika,cumin powder,onion powder)

What you need pot, pan, bowls, strainer

654 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 95g

32%

fat 21g

32%

cholesterol 5mg

fiber 16g

64%

protein 25g

saturated 3g

15%

sodium 307mg

13%

sugar 13g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg