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Chickpea and curry couscous

ingredients

servings

3

Red peppers

1 unit

Yellow peppers

1 unit

Courgette

2 unit

Aubergine

1 unit

Couscous

160 grams

Chickpeas

250 grams

Salt

1 teaspoon

Curry powder

2 teaspoons

Extra virgin olive oil

3 teaspoons

single courses from Italy

Chickpea and curry couscous

Chickpea and curry couscous

vegan with gluten high in fiber high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea and curry couscous

Spicy, summery and tasty! Single light dish

Chickpea and curry couscous step 1

step 1

Cut the vegetables into cubes or strips

Chickpea and curry couscous step 2

step 2

Put some oil on a pan (wok if you want to use less oil). Sauté the peppers first, then (after a few minutes), the aubergine and finally the courgettes

Chickpea and curry couscous step 3

step 3

Spice to taste with curry and salt

Chickpea and curry couscous step 4

step 4

In the meantime, prepare the pre-cooked cuoscous following the instructions on the box

Chickpea and curry couscous step 5

step 5

Once the vegetables are cooked, add the couscous to the pan. Season with salt, curry and oil according to taste

Chickpea and curry couscous step 6

step 6

If you want a lighter couscous, do not add oil either when you rehydrate the precooked couscous, or when you combine all the ingredients in a pan, but add a little vegetable broth and then let it jump a little more

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