Chickpea and Vegetable Couscous

Name: Chickpea and Vegetable Couscous
Ingredients: 15 ml (1 tbsp) canola oil; 1 large or 2 small yellow onions, diced into large chunks (about 250 ml / 1 cup); 15 ml (1 tbsp) ground cumin; Salt, pepper and Tabasco-style hot sauce, to taste; 2 carrots, peeled and cut into small sticks (3-4 cm); 1 small rutabaga, peeled and diced (about 750 ml / 3 cups); 500 ml (2 cups) chicken broth; 1 can (796 ml) diced tomatoes; 375 ml (1½ cups) water; 375 ml (1½ cups) dry couscous; 1 can (540 ml) chickpeas, drained and thoroughly rinsed; 60 ml (¼ cup) raisins

fondationolo.ca

Chickpea and Vegetable Couscous Preparation 10 minutes Cooking 30 minutes Portions 4 Food storage 3 days in the fridge. Can be frozen.

View full recipe on fondationolo.ca

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at fondationolo.ca.

Share this recipe:

Cooking tools:

Ingredients

15 ml (1 tbsp) canola oil
1 large or 2 small yellow onions, diced into large chunks (about 250 ml / 1 cup)
15 ml (1 tbsp) ground cumin
Salt, pepper and Tabasco-style hot sauce, to taste
2 carrots, peeled and cut into small sticks (3-4 cm)
1 small rutabaga, peeled and diced (about 750 ml / 3 cups)
500 ml (2 cups) chicken broth
1 can (796 ml) diced tomatoes
375 ml (1½ cups) water
375 ml (1½ cups) dry couscous
1 can (540 ml) chickpeas, drained and thoroughly rinsed
60 ml (¼ cup) raisins