Being a vegetarian, I’m adapting recipes that I like including couscous which is one of my childhood dish, today with my vegetarian couscous version. Couscous is a dish that is part of my culture, my origins and the scents associated with this cuisine puts me back in childhood when I got up on Sunday and that coming out of bed, the spices came to tickle my nose. User-friendly, fun, it’s a dish that I wanted to share with you here. I suggest you to discover my recipe that we enjoyed this week !
Vegetarian couscous : the recipe
400g of couscous (complete, in organic store)
1 yellow onion
1 red onion
6 artichoke hearts (here, frozen)
100g of beans (here, frozen)
2 cubes of vegetable broths (unsalted, without palm oil – in organic store)
2CS of tomato puree
1 CS of tahini
1 tablespoon of raz el hanout
2 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of turmeric
Prepare the broth by putting the two broths in the couscousier with about 5 liters of water and a little sea salt. Add the spices (reserve 1 teaspoon of cumin for the chickpeas) then 1 tablespoon of olive oil.
Peel the onion and plant two cloves in the flesh and put in the broth. Pour the tomato puree. Cover.
Harden the eggs. Reserve.
Prepare the couscous : In a large salad bowl, pour the couscous. Pour a tablespoon of olive oil and the equivalent of a small glass of hot water. Mix and let it absorb the liquid. Then, using a wooden spoon, break the pieces of couscous and roll the grains between the hands. Then pour them into the strainer of the couscousier. To prevent them from falling into the broth, I put a gauze type compress in the bottom. Close the couscousier well to cook the couscous with steam. I clog with a cloth.
Prepare the vegetables : peel and cut the carrots into sections. Add them in the pot. Wash and cut the zucchini. Reserve.
Scale the eggs and put them in the broth.
Work again the couscous in the salad bowl. Pour the seeds, mix well with a wooden spoon and once the temperature is bearable, roll the grains between the hands. To put them to cook about fifteen minutes more.
Boil the frozen beans and pour them into the broth.
Rinse and peel the chickpeas. In a saucepan, fry the chopped red onion with the cumin and pour the chickpeas with a good ladle of couscous broth. Finish by slicing a tablespoon of tahini. Reserve.
Repeat the same process with the couscous. At this stage, the grains begin to become very tender. I add chopped coriander. Put back to cook.
Pour the zucchini and artichoke into the broth. Finish cooking on low heat. Add some coriander leaves.
It only remains to serve the couscous !
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