Couscous with vegetables and winter pulses

Huile d'olive de France goût intense
Intense flavour
Couscous aux légumes et légumineuses d'hiver
Photo credit: Céline de Cérou
A PDO
Preparation
30 min
A PDO
Cooking time
1h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Vegan Vegetarian Gluten-free Winter

Ingredients

A PDO
For 6 personnes
  • 1 piece of squash
  • 1 large onion
  • 3 leeks
  • 4 carrots
  • 3 turnips
  • 1 celery stalk
  • 1 tin of chickpeas
  • 150 g broad beans
  • 3 c. tablespoon of tomato purée
  • 2 c. ras el hanout coffee
  • 1 a pinch of chilli (more or less, depending on taste)
  • 4 c. a tablespoon of full-flavoured olive oil
  • 1 a small bunch of coriander (or parsley)
  • 2 cups of couscous
  • 2 cups of water
  • Salt (pepper)

Tip

In winter, choose seasonal vegetables to make your couscous with vegetables and pulses! As for olive oil, we recommend using a full-flavoured variety which, with its herbaceous aromas, will pair perfectly with the other ingredients.

Instructions

  • Wash the vegetables. Peel the squash, carrots and turnips; peel the celery.
  • Prepare the leek (cut off the root end, remove the outer layer, and keep the white and green parts).
  • Sort through the broad beans, remove the white skin (you can also use frozen broad beans) and cook them in boiling salted water for 10 minutes (for frozen ones, cook for 3 minutes).
  • Cut all the vegetables into pieces and the leek into chunks.

  • Peel and finely chop the onion. In a fairly large casserole dish, sweat it with a tablespoon of full-flavoured olive oil.

  • Add the vegetables and fry for a few minutes.
  • Stir in the ras el hanout (to taste), the chilli and the tomato purée. Season with salt and pepper, stir, and cover with water.
  • Cook over a low heat, covered, for 45 minutes.
  • Drain and rinse the chickpeas.
  • Add the chickpeas and broad beans to the casserole dish 10 minutes before the end of the cooking time.
  • Adjust the seasoning if necessary and sprinkle with chopped coriander (or parsley).

  • Prepare the couscous. Pour two cups of couscous grains into a large mixing bowl. Add 3 tablespoons of full-flavoured olive oil, followed by 2 cups of boiling salted water. Cover and leave to stand for 5 minutes. Fluff up with a fork.

  • Serve the couscous and vegetables in their broth.

Tip

In winter, choose seasonal vegetables to make your couscous with vegetables and pulses! As for olive oil, we recommend using a full-flavoured variety which, with its herbaceous aromas, will pair perfectly with the other ingredients.
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