Drive away with green broad beans and ricotta
first courses from Italy
Couscous with chickpeas
Couscous with chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
On a cold winter day, with rain and wind lashing the windows, there is no better way to pamper yourself than with a hot plate of cous cous.
preparation
step 1
Prepare the cabbage: cut in half and reduce to strips. Put everything under running water, rinsing well before cooking in a pan with a glass of water on the bottom. We leave to cook on a low heat until the leaves are not tender.
step 2
Meanwhile, while the cabbage cooks, we heat 120 ml of water, without causing it to boil. Once warm, add the cous cous and let it rest for about ten minutes.
step 3
Rinse the pre-cooked chickpeas under running water and add them to the cabbage. We adjust salt, pepper and curry (spices can be omitted depending on your taste). Let the vegetables taste over a gentle heat.
step 4
We shell the cous cous, pouring a tablespoon of oil and salt to taste. With the prongs of a fork we separate the grains and, once the operation is complete, we transfer the cous cous to the pan with the vegetables. We mix over high heat for a couple of minutes and serve boiling.