A NOMVEX RECIPE
Vegetable & chickpea couscous
Plant-based2 servings≈ 55 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Couscous180 g
- Cooked chickpeas240 g
- Carrots250 g
- Courgette250 g
- Squash250 g
- Onion130 g
- Tomatoes250 g
- Olive oil25 ml
- Ground cumin2 g
- Vegetable stock450 ml
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Cut vegetables into even chunks. Soften onion in oil for 5 minutes, then add tomato, spice, carrot and squash.
Add stock and simmer 20 minutes. Add courgette and rinsed chickpeas, then cook 12–15 minutes until tender.
Hydrate couscous according to its packet with a little hot stock, cover and fluff. Serve vegetables and broth on top.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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