Couscous with baked vegetables, chickpeas, almonds and raisins

Couscous with baked vegetables, chickpeas, almonds and raisins

INGREDIENTS
1 glass of couscous
300 ml chicken or vegetable broth
1 cup canned chickpeas
1 medium carrot
1 red bell pepper
1 medium red onion
1/4 cup almonds
1/4 cup dark raisins
5 sprigs of cilantro
1 tbsp. l. olive oil
salt

For refueling:
3 tbsp olive oil
2 tbsp lemon juice
1 clove of garlic
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
salt
freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Place the almonds in a saucepan, cover with boiling water and put on fire, 3 minutes. Then pour over with cold water and remove the skin. Heat a dry skillet over medium heat and toast the almonds until golden brown, transfer the nuts to a plate.
Step 2
Peel the onion and cut into feathers. Remove seeds and stalk from sweet peppers, cut into medium cubes. Peel the carrots and cut into cubes. Preheat oven to 230 ° C.

Line a baking sheet with parchment. Place the carrots, onions and bell peppers on a baking sheet, drizzle with olive oil and bake in the oven for 20 minutes.
Step 3
In a screw-top jar, mix 3 tbsp. l. olive oil, lemon juice, garlic, cumin, coriander and cinnamon, salt, pepper and shake the jar well.
Step 4
In a bowl, combine the couscous and raisins, add a little salt and pour over the boiling broth. Cover and let sit for 5 minutes.
Step 5
Combine couscous with vegetables, add chickpeas, almonds and finely chopped cilantro. Drizzle the dressing over the couscous and stir again.

Couscous with baked vegetables, chickpeas, almonds and raisins
Couscous with baked vegetables, chickpeas, almonds and raisins

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