Vegetable couscous with chickpeas and preserved lemon
8 servings
40 minutes
Vegetable couscous with chickpeas and preserved lemon is a harmony of Mediterranean and Middle Eastern flavors enriched with aromatic spices. The couscous absorbs the delicate texture of vegetable broth and gains a rich taste from harissa and fresh herbs. Chickpeas add nutrition to the dish while preserved lemons provide a light tang and refreshing citrus note. Leeks, carrots, parsnips, and figs create a subtle balance of sweetness and spice, while mint adds freshness. This dish is perfect for a light dinner or friendly gathering, complemented by traditional Eastern bread and yogurt sauces. Rich in plant proteins and fiber, it offers a feeling of fullness and pleasure with every bite.
1
Bring the broth to a boil in a large pot. Add harissa and vegetables, bring to a boil again, then reduce heat and simmer for 15 minutes. Add rice and continue cooking for another 5 minutes until the vegetables are tender.
- Vegetable broth: 2 l
- Harissa: 5 tablespoon
- Carrot: 3 pieces
- Parsnip: 3 pieces
- Red onion: 3 heads
- Potato: 2 pieces
- Pumpkin: 0.5 piece
- Leek: 4 stems
2
Meanwhile, place the couscous and half of the chickpeas in a bowl, add butter, and season.
- Couscous: 200 g
- Canned chickpeas: 400 g
- Butter: 25 g
- Spring onion: 3 stems
3
Pour 350 ml of boiling water over the couscous, cover with plastic wrap, let it sit for 10 minutes, then fluff with a fork.
- Couscous: 200 g
4
In a separate bowl, mix red onion, green onion, harissa, olive oil, remaining chickpeas, lemon juice, and coriander, then add the mixture to the couscous.
- Red onion: 3 heads
- Spring onion: 3 stems
- Harissa: 5 tablespoon
- Olive oil: 50 ml
- Canned chickpeas: 400 g
- Lemon juice: 1 tablespoon
- Cilantro: 1 bunch
5
Transfer the couscous to a large deep serving dish, then add the stewed vegetables and broth. Sprinkle with canned lemons and finely chopped mint.
- Couscous: 200 g
- Vegetable broth: 2 l
- Preserved lemons: 2 pieces
- Fresh mint: 1 bunch
