Always in my view to eat less meat, I test myself with new recipes while finding healthy alternatives. We must not forget that we need protein and become vegetarians requires research and adjustments to our diet.
Couscous is one of the favorite dishes of French and I also really like that. My grandmother can do an absolutely delicious version, but there are chicken, beef, etc. This is very good but not for every day. With this version you can enjoy a healthy lunch/dinner without meat.
I had done too much, if it is also your case, know that it freezes well! This is the practical side. When preparing dishes a little longer to do, I suggest you make in larger quantities, it does not demand more energy against, it ensures several meals already ready for the next time.
This couscous is really very simple, I prepared it on a Sunday really quietly and without stress. You just have to cut the vegetables and simmer. For a gluten version, I chose cornmeal, it was really good and just as simple to prepare 😊
Remember to tag me on Instagram @Marydevinat if you test one of my recipes! It gives me great pleasure 😘
For 4/6 serves
Vegan / Gluten Free
Preparation time : 20 minutes / Cooking time : 45 minutes
1 can chickpeas (400g)
2 cups vegetable broth
2 fresh tomatoes
1 medium can pulpit tomato
3 cloves of garlic
2 tbsp Moroccan spices
1 tbsp dried cilantro
1 bunch of parsley
salt and pepper
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.
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.
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.
You can serve with semolina.