Informations supplémentaires
30 min.
|
514 kcal
|
easy
|
|
Printable version
1. Setup
Drain and rinse the chickpeas. Cut the cucumber into small pieces. Chop the kale and onion.
2. Cook the chickpeas
Heat a drizzle of oil in a pan over medium high heat. Cook the onion 3-4 minutes. Add the chickpeas, spices and tomatoes. Add salt and pepper. Cook over medium heat for 6-8 minutes. Add 1 tbsp of sugar to cut the acidity of the tomato.
3. Cook the couscous
Bring a pot with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the couscous, cover and remove from the heat. Let the couscous absorb the liquid for 5-6 minutes.
4. Make the kale salad
Put the kale in a bowl with a pinch of salt and 1 tbsp of sugar. Massage the kale with your hands until it becomes humid. Add the cucumbers, 1-2 tbsp of cider or wine vinegar and a drizzle of oil. Mix.
5. Plate your dish
Serve the couscous in a bowl and garnish with the chickpeas, kale salad and yogurt.
Bon appétit!
1unitChickpeas
180mlCouscous
1unitDiced Tomatoes
150gKale
2unitLebanese Cucumber(s)
1unitGreek Yogourt 2%
1unitVegetable Broth Cube(s)
0.5unitYellow Onion(s)
15mlSpice Mix(cumin powder,cinnamon powder,garam massala powder)
What you need
pan, pot, strainer, bowls
514 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
96g
32%
fat
5g
8%
cholesterol
2mg
1%
fiber
15g
60%
protein
24g
saturated
1g
5%
sodium
325mg
14%
sugar
8g
trans
0g