Andalusian Couscous with Vegetables | Crazy Good & Easy to Make Recipe

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Cut a small head of broccoli into bite-size florets.

Transfer the broccoli florets into a strainer and rinse them under cold running water.

Add the broccoli to a salad spinner and spin it completely dry.

Roughly chop one medium-sized onion.

Roughly chop one red bell pepper.

Thinly slice 4 cloves of garlic.

Add 1 cup of vegetable broth into a saucepan and pinch in a kiss of sea salt; heat on medium heat.

Heat a large fry pan on medium heat and add 2 tablespoons of extra virgin olive oil.

After heating the olive oil for about one minute, add in all the chopped veggies and mix them around to coat in olive oil.

After about five minutes, when the onions are translucent and the vegetables lightly sautéed, add in a can of chickpeas (drained and rinsed).

Add in 1/4 cup of raisins, 1 teaspoon of cinnamon powder, and 1/4 teaspoon of saffron threads; season with sea salt and freshly cracked black pepper.

Mix everything together gently.

Add in 1/2 cup of cold water and mix again; add in 2 bay leaves and place a lid on the pan.

Lower the heat to low and simmer for 5 to 10 minutes.

Once the broth in the saucepan comes to a boil, add in 1 cup of couscous and give it a quick mix.

Place the lid on the saucepan and remove it from heat; let it sit for exactly five minutes.

After five minutes, remove the lid and fluff the couscous with a fork.

Check the frying pan; after 10 minutes, the broccoli and raisins should be tender and the chickpeas should have a melt-in-your-mouth texture.

Start assembling by adding some couscous into a shallow bowl, then add the vegetable mixture over the couscous.

Sprinkle with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens