Vegetable Couscous

Instructions

1. 1

   The day before, soak the 35 g of dried chickpeas in 350 ml of water for 12 hours in the refrigerator. Drain and rinse, cover with 600 ml of fresh water and simmer gently for 60 to 90 minutes after boiling, until tender. Add 100 ml of hot water if needed.

2. 2

   Slice the 50 g of onion and chop the 80 g of tomato; cut the 80 g of carrot and the 60 g of turnip into 2 cm pieces and the 80 g of zucchini into 3 cm pieces. Drain the chickpeas, keeping 450 ml of the cooking water, topped up if needed.

3. 3

   Heat 9 g of the 12 g of oil in the bottom of a couscoussier and soften the onion for 5 minutes. Add the tomato, carrot, turnip, chickpeas, the 450 ml of reserved water, two pinches of ginger, two of turmeric and one of pepper. Simmer for 10 minutes.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.