John Myers
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Couscous with Chickpea Vegetables and Saffron Cream
The perfect couscous with chickpea vegetables and saffron cream recipe with a picture and simple step-by-step instructions.
Chickpea vegetables:
- 250 g Zucchini
- 2 Carrot
- 3 small Boiled potatoes
- 1 Red Pointed peppers
- 1 Red Onion
- 1 Clove of garlic
- 300 ml Vegetable broth
- 1 tsp Crush cumin
- 1 tsp Freshly ground coriander
- 0,5 tsp Clove powder
- 0,5 tsp Ceylon cinnamon
- 1 tsp Chilli pepper + 2 teaspoons of seasoned salt from my KB 😀
- 2 tsp Telly cherry pepper or black
- 200 ml Tomatoes happened
- 1 Can Chickpeas
- 2 tbsp Lime juice
Saffron cream:
- 1 Msp Saffron powder or threads
- 2 tbsp Extra virgin olive oil
- 200 g Sour cream 10% fat
- Salt
- Some lime zest
- 1 pinch Chili pepper
- Couscous:
- 450 ml Vegetable broth
- 200 g Couscous
- 2 tbsp Butter
- Parsley
Chickpea vegetables:
- Wash and clean the zucchini and cut into small cubes. Salt, put in a sieve and let drain for about 20 minutes! Peel the carrots and also dice the potatoes.
- Clean and wash the peppers and cut into pieces. Peel the onion and garlic. Roughly chop the onion, press the garlic.
Saffron cream:
- For the saffron cream, stir together the saffron, olive oil, sour cream, salt, lime zest and chilli and let it steep!
Chickpea vegetables:
- In a large saucepan, heat oil and fry the zucchini cubes for 5 minutes. Add the onion and garlic and stew briefly. Add the carrots, potatoes and peppers and fry briefly.
- Add vegetable stock and cumin, coriander, cloves; and add cinnamon powder. Then pepper, chili pepper and tomato puree. Cook for about 15-25 minutes. Depending on the firmness of the bite!
Couscous:
- Meanwhile, for the couscous, bring the vegetable stock to a boil in a small pot, stir in the couscous and let it soak for about 10 minutes.
Chickpea vegetables:
- Season the vegetables with salt, pepper and lime juice. Sprinkle with parsley!
Couscous:
- Stir the couscous and add the butter
Serve!
- If you like, add a steak to it! 🙂
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