Kosksi bel Khodra Vegetable couscous
Couscous with nothing but vegetables and chickpeas in a red broth. Lighter than the meat version and no less good.
Serves 4 · 55 min
Per portion
| Calories | 662 kcal |
|---|---|
| Protein | 20.9 g |
| Carbohydrates | 95.8 g |
| Fat | 17.7 g |
| Saturated fat | 2.9 g |
| Sugars | 13.3 g |
| Fibre | 15.6 g |
| Sodium | 1961.3 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 400 g couscous
- 250 g cooked chickpeas
- 3 carrots
- 1 turnip
- 250 g pumpkin
- 2 courgette
- 200 g cabbage
- 2 mgharfa kbira tomato paste
- 1 mgharfa kbira harissa
- 4 mgharfa kbira olive oil
Method
- Soften the onion, then cook out the tomato paste and harissa in olive oil.
- Add water to make a broth and bring it up.
- Steam the couscous over the top, working it with oil between steamings.
- Cook the harder vegetables first, the softer ones last.
- Mound the grain, wet it well with broth, and pile the vegetables over.