Raul’s broccoli and chickpea Moroccan style couscous
This Moroccan style vegan dish is one of my fave Sunday recipes. It’s a great healthy, wholesome alternative to a typical Sunday roast.
I usually cook extra portions to last during the week, thus killing two birds with one stone in terms of food prep.
For me, the key is loading it jam packed full of lots of different veggies to make it super healthy; broccoli, peppers, onions and mushrooms are some of my favourites. The chickpeas are rich in protein and the couscous is a great source of energy.
Adding an array of spices really brings out the rich taste of each ingredient, my favourites are chilli flakes, turmeric and cinnamon sticks.
Ingredients:
1 onion
1 clove of garlic
1 broccoli
1 pepper
100g mushrooms
25g olives
1 tin chickpeas
Half a bunch of fresh parsley
200g couscous
Chilli flakes, black pepper, cinnamon
Preparation (30 minutes approx)
Chop the onion and broccoli into small florets.
Heat a tablespoon of olive oil in a saucepan over a medium heat, add the onion and the broccoli and cook for 15 minutes with a lid on.
While broccoli is cooking, chop the peppers and mushrooms and cook them in another pan. Add parsley and garlic ( finely chopped) after 5 minutes.
When the peppers and mushrooms are golden, pour all the ingredients into the same saucepan as the broccoli. Add the spices: half a teaspoon of chilli flakes, a quarter teaspoon of cinnamon, half a teaspoon of turmeric, and a touch of salt and pepper.
Remove the stones from the olives, drain the chickpeas, and add both to the mix. Cook for another 10 minutes.
Place the couscous into a bowl, pour 250ml of boiling water into it and cover with a lid for 5-10 minutes.
Serve the couscous in a plate, and add the vegetable medley on top. Enjoy!
