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Morrocan Couscous and Vegetable Bowl

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Morrocan Couscous and Vegetable Bowl

with chickpeas, garlic sour cream and toasted almonds

Informations supplémentaires
30 min. | 654 kcal | easy | Family, Favorite, Vegetarian | 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 2-3 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 5-6 minutes. Add salt and pepper.
5. Mix the sour cream Mix the sour cream with the garlic, 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 let everything on the table and let everyone help themselves. Bon appétit!
180mlCouscous
0.5unitChickpeas
1unitCherry Tomatoes
1unitZucchini(s)
0.5unitRed Onion(s)
30gSlivered Almonds
2unitSour Cream
1unitGarlic Clove(s)
0.5unitLemon
1unitFresh Mint and Parsley
15mlSpice 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
2%
fiber 16g
64%
protein 25g
saturated 3g
15%
sodium 307mg
13%
sugar 13g
trans 0g