couscous avec sa bonne sauce une recette facile

Bring water to a boil in a large pot and add salt.

Stir in couscous and olive oil, then remove from heat and cover for 5 minutes.

Fluff couscous with a fork and set aside.

Heat olive oil in a skillet over medium heat and sauté onion until translucent, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute.

Stir in carrots and zucchini, cooking until tender, about 5-7 minutes.

Add chickpeas, cumin, coriander, paprika, and cinnamon, stirring to combine.

Cook for another 5 minutes until heated through.

Fold in raisins and almonds, cooking for an additional 2 minutes.

Combine the vegetable mixture with the couscous, mixing well.

Garnish with chopped parsley before serving.

Serve warm, optionally with additional olive oil drizzled on top.

Equipment Needed

Dietary

Allergens