Israeli Couscous and Chickpea Pilaf Recipe

Israeli couscous

🥗Healthier: quinoa

💰Cheaper: regular couscous

Quinoa is higher in protein, while regular couscous is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories, and canned beans are often more affordable.

Wash 2 cups of couscous thoroughly.

Add couscous to a pot with 4 cups of water, 1 tbsp of oil, and some salt.

Cover the pot and boil the couscous.

Prepare 2 cups of boiled chickpeas (white and black).

Cut potatoes, red pepper, and green pepper into small chunks, and prepare cauliflower.

Thinly slice 1 small onion and 3-4 cloves of garlic.

In a pan, heat 2 tbsp of oil and sauté the onions until golden brown.

Add 2 teaspoons of roasted cumin seeds, 2 teaspoons of garam masala, salt to taste, and 0.5 teaspoon of black pepper powder to the onions.

Stir in the spices and then add the prepared vegetables to the pan.

Cover the pan and steam the vegetables for about 10-12 minutes until the potatoes are tender.

Once the couscous is ready and the water has dried up, mix it with the sautéed vegetables and chickpeas.

Serve hot or enjoy as a snack.

Cooking Techniques

Equipment Needed

Spice Level: