One-pot chickpea couscous
Step 1 of 4
Dice 300g zucchini, 150g carrots and 100g onions finely. Heat 20ml olive oil in a pot; cook vegetables eight to twelve minutes, stirring, until tender.
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Ingredients
- Couscous (dry)160g
- Chickpeas (drained)240g
- Zucchini (raw)300g
- Carrots (raw)150g
- Onions (raw)100g
- Olive oil (raw)20ml
- Lemon juice (raw)20ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)200ml
Method
- Dice 300g zucchini, 150g carrots and 100g onions finely. Heat 20ml olive oil in a pot; cook vegetables eight to twelve minutes, stirring, until tender.
- Add 240g chickpeas, 200ml recipe water, 3g salt and 1g black pepper; bring to a simmer and heat through. Stir in 160g couscous, cover off the heat five minutes. Confirm the couscous packet water ratio.
- Fluff, stir in 20ml lemon juice, and divide evenly. This stovetop recipe has no shared roast component.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.