Veggie couscous

By • November 18, 2016 0 Comments

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Serves 4/6

  • 10 carrots
  • 1 can chickpeas
  • 2 cups vegetable broth
  • 2 fresh tomatoes
  • 1 medium can flesh tomato
  • 3 cloves of garlic
  • olive oil
  • 2 tablespoons Moroccan spices
  • 1 tablespoon dried cilantro
  • 1 bunch parsley
  • salt and pepper
  • 2 cups cornmeal
  1. Sauté 2 minutes garlic in a cooking pot (previously minced) in 2 tablespoons of olive oil. Grate 5 carrots and cut into washers the 5 other. Add to the pot grate carrots and saute 5 minutes. Add the washers and vegetable broth. Salt and pepper. Cover and cook 20 minutes.
  2. After 20 minutes, add the fresh tomatoes (without skin and coarsely chopped), pulpit tomato and chickpeas. Sprinkle the Moroccan spices and cilantro. Don’t hesitate to add water if the preparation is too thickens. Cook another 20 minutes, stirring occasionally.
  3. Prepare your cornmeal. Read the instructions on the box that indicates the amount per person and the cooking time is generally between 5 and 10 minutes. After the last 20 minutes, add the fresh parsley (sheared off) and adjust the seasoning. Check if carrots are melting with the help of a knife.

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