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–+ servings

Vegetable Couscous with Spinach & Chickpeas

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Servings 4 persons

Ingredients
  

For the couscous:

  • 250 g couscous
  • 375 ml vegetable stock or water, salted
  • 1 tbsp olive oil or butter
  • pinch salt

Vegetables:

  • 2 tbsp olive oil ~30 ml
  • 1 small onion finely chopped (~100 g)
  • 2 cloves garlic minced
  • 1 medium carrot diced (~100 g)
  • 1 small courgette diced (~150 g)
  • 1 tsp ground cumin about 3 g
  • ½ tsp ground coriander about 1.5 g
  • ¼ tsp cinnamon optional
  • 1 tin chickpeas drained (~240 g cooked weight)
  • 30 to 40 g raisins or chopped dried apricots
  • 60 to 80 g fresh spinach roughly chopped
  • zest of 1 lemon

To finish:

  • Juice of ½ to 1 lemon about 15–30 ml
  • 2 tbsp chopped fresh herbs parsley, coriander, mint — ~5–10 g total
  • Toasted almonds or pine nuts optional — ~20 g
  • Feta or labneh optional — ~30–50 g per person
  • harissa or yoghurt to serve

Instructions
 

Prepare the vegetables:

  • In a wide sauté pan, heat olive oil.
  • Sauté onion for 3–4 minutes until soft.
  • Add garlic, carrot, and courgette. Cook for ~5–7 minutes until tender.
  • Stir in cumin, coriander, cinnamon, chickpeas, and raisins.
  • Cook another 2–3 minutes.
  • Add spinach & combine:
  • Add spinach to the warm vegetables. Let it wilt (1–2 minutes).

Cook the couscous:

  • Bring vegetable stock to a boil.
  • Stir in couscous, olive oil or butter, and salt.
  • Cover and let stand for 5 minutes. Fluff with a fork.
  • Fluff in the cooked couscous and lemon zest. Mix gently.

Season & serve:

  • Add lemon juice, herbs, and toasted nuts.
  • Taste and adjust salt, spice, or lemon as needed.
  • Serve warm with feta/labneh and harissa or spiced yoghurt.
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