Andalusian Couscous with Vegetables: Easy Recipe

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 red bell pepper
• 1 small head broccoli
• 15.5 oz can chickpeas 440 grams
• 1 red bell pepper
• 1 onion
• 4 cloves garlic
• 15.5 oz can chickpeas 440 grams
• 1/4 tsp saffron threads .17 grams
• 1/4 cup raisins 40 grams
• 1 tsp cinnamon powder 3 grams
• 1/4 tsp saffron threads .17 grams
• 2 bay leafs
• 1 cup couscous 180 grams
• handful fresh parsley
• 1 cup vegetable broth 240 ml
• 1 cup couscous 180 grams
• pinch sea salt
• dash black pepper

Instructions

1. 1

   Broccoli florets should be cut into bite-sized pieces, rinsed under cold water, dried, onion finely chopped, red bell pepper finely chopped and garlic thinly sliced.

2. 2

   Using a small saucepan, heat 1 cup of vegetable broth and season it with sea salt.

3. 3

   Meanwhile, heat a large fry pan over medium heat and add two tablespoons of extra virgin olive oil.

4. 4

   Add-in all the chopped vegetables after 1 minute and mix with the olive oil.

5. 5

   After 5 minutes and when the onion is translucent, add in the can of chickpeas (drained & rinsed), the raisins, cinnamon powder and saffron, season with sea salt & black pepper and gently mix together.

6. 6

   Add-in half a cup of cold water and 2 bay leaves, place a lid on the pan and lower to a low heat.

7. 7

   Add in 1 cup couscous once the broth comes to a boil in the sauce pan and quickly mix together, then put the lid on the pan and remove it from the heat; remove the lid and fluff the couscous after 5 minutes. Then transfer it to a shallow bowl.

8. 8

   Let the vegetables and chickpeas simmering for 10 minutes; then remove from heat, add the mixture over the couscous and sprinkle with finely chopped parsley. Bon appetite!