Vegetable couscous

Ingredients, serves 4

  • 200g of couscous
  • 150g of tinned chickpeas
  • 6 carrots
  • 4 potatoes
  • 2 courgettes
  • 1 red pepper
  • 1 onion
  • 2 tablespoons of olive oil
  • 20g of butter
  • 2 tablespoons of raisins
  • 1 teaspoon of ras el hanout spice mix
  • Salt


  • Peel the carrots and the onion. Cut the carrots into sticks and the courgettes into slices. Finely mince the onion.
  • Core the pepper then cut it into strips. Peel the potatoes and then quarter them.
  • Soften the onions up by frying them in olive oil in a pot. Next add the pepper, courgette, potato and carrot slices.
  • Stir for 5 minutes over medium heat. Now season with the salt and ras el hanout. Add water up to the level of the mix and simmer for 20 minutes.
  • Drain the chickpeas then add them along with the raisins, then continue simmering for 5 minutes. You can make the couscous grains fluffier by adding 1.5 times their volume in water. Stir in the butter, which should be cut into slices.
  • Serve the couscous whilst the grains are still warm.

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