Quick Couscous

IngredientsPrint recipe

• 2 Tbsps olive oil
• 4 carrots
• 1 zucchini
• 1 onion
• 2 garlic cloves
• Salt and pepper to taste
• 1 14,4oz can chickpeas rinsed
• 1 14,4oz can diced tomatoes
• 1 Tbsp lemon juice
• 2 ½ cups water
• 2 cups water
• 1 chicken bouillon cube
• 10 oz couscous
• 1/3 cup golden raisins
• Nutmeg, ginger, cinnamon (all in 1 tsp)
• 1 tsp dry coriander

Instructions

1. Toast the grain until golden and place in a large bowl.
2. Cut the onion and veggies into medium squares.
3. Pour 1 Tbsp olive oil in a frying pan, cook the onion, zucchini, and carrots.
4. Add the garlic and spices, then the chickpeas, then add the diced tomatoes with their juice, salt, and pepper.
5. Add the bouillon cube and raisins with 2 1/2 cups water. Cook until the veggies are soft.
6. Pour in the couscous and cover for about 25 minutes.
7. Fluff with a fork, and add the remaining water and lemon juice, and the coriander and the remaining olive oil.

Serve with sausages, chicken, and meatballs.