Morrocan Couscous and Vegetable Bowl
with chickpeas, zucchini, tomato, garlic sour cream and toasted almonds
Informations supplémentaires
30 min.
|
654 kcal
|
easy
|
|
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 3-4 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 5-7 minutes until colored. Add salt and pepper.
5. Mix the sour cream
Mix the sour cream with the garlic to taste, lemon zest and juice of half a lemon.
6. Plate your dish
Serve the couscous and garnish with the vegetables, almonds and sour cream.
Bon appétit!
180gCouscous
0.5unitChickpeas
1unitCherry Tomatoes
1unitZucchini(s)
0.5unitRed Onion(s)
30gSlivered Almonds
2unitSour Cream
1unitGarlic Clove(s)
0.5unitLemon
1unitFresh Mint
6gSpice 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
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg