Couscous vegetable skillet with chickpeas
by Tavolino
A quick, vegan skillet with couscous, colorful vegetables, and chickpeas. This healthy dish is ready in 20 minutes and is perfect for meal prep or a light dinner.
Ingredients
- Olive oil 2 tbsp
- Garlic cloves 3
- Onion 1
- Carrot 1
- Red bell pepper 1
- Zucchini 1
- Chickpeas 240 g
- Couscous 200 g
- Vegetable broth 400 ml
- Curry powder 1.5 tbsp
- Salt to taste
- Pepper to taste
- Cherry tomatoes 200 g
- Spring onions 2
- Parsley 0.5 bunch
- Hemp seeds as desired
- Mint as desired
- Mint yogurt dip as desired
Preparation
- 1
Finely chop the onion and 3 garlic cloves. Dice the carrot, 1 red bell pepper, and 1 zucchini into small cubes.
- 2
Heat 2 tbsp of olive oil in a skillet. Sauté the onion, garlic, and carrot cubes for 2-3 minutes until translucent.
- 3
Add the bell pepper and zucchini cubes and sauté for another 2-3 minutes.
- 4
Add 240 g of chickpeas and 200 g of couscous to the skillet.
- 5
Deglaze everything with 400 ml of hot vegetable broth.
- 6
Stir in 1.5 tbsp of curry powder as well as salt and pepper to taste.
- 7
Cover the skillet with a lid and let the couscous soak for about 5-8 minutes until cooked through.
- 8
Halve 200 g of cherry tomatoes, slice 2 spring onions into rings, and chop 0.5 bunch of parsley.
- 9
Fold the tomatoes, spring onions, and parsley into the couscous skillet.
- 10
Garnish with hemp seeds and fresh mint as desired and serve with mint yogurt dip.