Canada / Canada's food guide
Chickpea and vegetable couscous
This recipe is simple, delicious, and healthy. It is prepared with couscous, an ingredient often used in North African and Middle Eastern cuisines.
Ingredients
- uncooked whole grain couscous375 mL (1 ½ cups)
- rutabaga cut into cubes1
- carrots, cubed4
- parsnips, cubed4
- celery stalks, sliced2
- chickpeas, drained and rinsed1 can (540 mL/19 oz)
- diced no salt added tomatoes1 can (796 mL/28 oz)
- couscous spice (see tip)15 mL (1 tbsp)
- bay leaves2
- zucchini sliced into thick rounds3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Bring 375 mL (1 ½ cups) of water to a boil, then remove from heat. Add couscous and cover, letting it absorb water for about 5 minutes. Once this is done, little chefs can fluff it with a fork.
Place rutabaga, carrots, parsnips, celery and chickpeas into a large pot.
Crush tomatoes using a blender, and place in the pot with spices and bay leaves. Add about 400 mL (1 ⅔ cup) of water, or until vegetables are just covered.
Bring to a boil, then lower the heat and simmer gently for 20 minutes until vegetables are tender.
Then add zucchini and continue cooking for 10 minutes. During this time, cook couscous.
Once the vegetables are cooked, remove bay leaves and serve on a bed of cooked couscous.
