Vegetable and chickpea couscous
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81 rates
Preparation : 10 min
Cooking : 30 min
Total time : 40 min Rest : 0 min
4 people
200 g of semolina
15 g of dried raisins
1 tbsp of olive oil
1 onion
1 tbsp of ras el-hanout
20 ml of olive oil
2 tsp of cumin
1 vegetable bouillon cube
1 carrot
1 pinch of salt
1 pinch of pepper
0.5 zucchini
200 g of pumpkin
200 g of cooked chickpeas
Associated products
RECIPE STEPS
1
In the rice bowl, place the semolina, dried raisins, 200 ml of water, the tablespoon of oil and a little salt.
Mix well and let the semolina hydrate.
- 200 g of semolina
- 15 g of dried raisins
- 1 tbsp of olive oil
- 1 pinch of salt
2
Place the onion cut into four and the oil in the metal bowl, then run the program.
- 20 ml of olive oil
- 1 onion
Expert
00:05 / 13 / __°C
3
Add the spices and run the program.
- 1 tbsp of ras el-hanout
- 2 tsp of cumin
Expert
01:00 / 1A / 100°C
4
Add the vegetable broth to 0.5 L of water as well as the carrot slices.
Lightly salt and pepper.
- 1 pinch of salt
- 1 pinch of pepper
- 1 vegetable bouillon cube
- 1 carrot
5
Place the zucchini (cut, not peeled) and the diced pumpkin in the internal steam basket then run the program.
- 200 g of pumpkin
- 0.5 zucchini
Steam
20:00 / / 110°C
6
At the end of the program, install the XXL steam basket then place the chickpeas and the rice bowl with the semolina in it.
Run the program.
- 200 g of cooked chickpeas
XXL Steamer
06:00 / / 110°C
7
Mix the semolina with a fork, remove the XXL steamer basket and the internal steamer basket.
Close the metal bowl and blend the broth with the program.
Expert
00:10 / 17 / __°C
8
Serve the couscous with the vegetables and chickpeas, then lightly drizzle with broth.
