Vegetarian couscous, on vacation

Vegetarian couscous, on vacation

Even on vacation, a guest of a friend, he does not stop cooking; even if I try, since I'm in the mountains, to do a little 'ski.
The friend who hosts me is a vegetarian, so every day I see to put on the table a specialty without meat or fish.
Today I brought a couscous of legumes and vegetables.

A very quick and easy preparation dish, especially since I gave up my dried chickpeas and I used canned ones: after all on vacation, by the time clipping from skiing and without my kitchen I really do my way!

This is just the story of what I made, not the full recipe; not all the ingredients are present and for spices I remedied alternative solution.

I was surprised to find, even the Presolana, the couscous: although the Barilla but very suitable to the kitchen to good these days.

For the ingredients a summary description ...

ingredients:

onion

pz

1

potato

pz

1

pepper

pz

1

zucchini

pz

1

canned chickpeas

gr

250

harissa

CT

1

tomato concentrate

CT

1

salt and pepper

QB

curry

CT

1

vegetable broth

QB

couscous

gr

200

extra virgin olive oil

QB

butter

QB

Preparation:

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Dice the onion and cook it in a pan with olive oil.
Meanwhile, cut the remaining vegetables into cubes.

Add vegetables to dried onion, stir and sauté a few minutes. Then cover with hot vegetable broth, add spices and cook bringing to a boil. In this case, I replaced it with the curry ras el hanout; with the curry containing fortunately many of the same ingredients although in different doses.

Rinse canned chickpeas, add them to the vegetables, bring back to the boil, then cover and let simmer for up to twenty minutes so that the vegetables do not smollino.

Bring to a boil in a pot of salted water 240 cc.
Turn off the heat, add the couscous and stir letting it swell for five minutes.
Mix it with one or two of butter and sgranarlo well, then place it in the dishes.

Pour in the middle of couscous with vegetables chickpeas possibly adding the cooking liquid and wanting dell'harissa dissolved in a little 'stock.

Bon appetit!

ADVICES AND NOTES:

  • I think it is necessary to add that despite the very different climate from that of origin of this dish, the dish was much appreciated; indeed the pot of vegetables has been brushed thoroughly.
  • Ras el hanout: The Ras el Hanout is a mixture of spices and other plants of North African origin who now found in many supermarkets. As for the curry (which this is the response in North Africa ...) there are different versions. Typically they are always present nutmeg, clove, mace, anise, turmeric, cinnamon, rosebuds, lavender, pepper, ginger, chilli, cardamom.
  • Harissa: The harissa is a sauce prepared in the mortar, based mainly on garlic, chili pepper and olive oil; if they are of different types, even in a tube, in almost all supermarkets and grocery stores. Especially in urban areas with a strong presence of people originating from the southern part of the Mediterranean basin.
  • Usually for this dish they are also used turnips; not having found were replaced by the potato ...
  • We talk about couscous also in: Couscous, vegetables and warm summer evenings, Couscous with vegetable ragout (light recipe), Couscous on the table!, Sour cod with vegetables and couscous recipe light, Cuttlefish and couscous.