Couscous with vegetables and dried fruits
Author:
Dasha Malakhova
Servings: 4
Cooking time: 35 min
Colonial couscous with vegetables, chickpeas, nuts and dried fruits
Ingredients
| couscous 250 g |
| hazelnuts 50 g |
| chickpeas 50 g |
| raisins 25 g |
| carrots 50 g |
| zucchini 50 g |
| red onion 50 g |
| bell pepper 50 g |
| vegetable oil 25 g |
| butter 25 g |
| salt |
| pepper |
| turmeric |
| barberry |
Instructions
Step 1
Pre-boil the chickpeas until tender.
Step 2
Soak raisins in warm water for 10-15 minutes.
Step 3
Steam couscous with boiling water in the ratio 1:2.
Step 4
Dice the zucchini, carrots, red onion and pepper into small cubes. Fry the vegetables in a mixture of vegetable and butter oil until soft - about 5-10 minutes.
Step 5
Mix the couscous with the vegetables, add the chickpeas, raisins and nuts. Season with salt and pepper, you can also add other spices - turmeric, barberry.
Step 6
Bake all together in the oven for about 15 minutes.