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Vegetable couscous
Couscous with courgettes, carrots, cherry tomatoes and chickpeas, scented with cumin and coriander. The vegetables cook in the bowl; the couscous hydrates outside.
Published on November 12, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Couscous, dry 320 g
- Water 400 g boiling
- Zucchini, raw 200 g cubed
- Carrot, raw 200 g cubed
- Tomatoes, red, ripe 200 g halved
- Fresh onion 60 g
- Chickpeas, cooked 150 g
- Extra virgin olive oil 40 g
- Cumin seed 2 g
- Coriander seed 2 g
- Fine salt 6 g
Steps
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1 Chop the onion.
5 sec · speed 5
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2 Add the oil and saute, without the measuring cup.
3 min · 100 °C · speed 1 · reverse
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3 Add the courgettes and carrots and cook.
10 min · 100 °C · speed 1 · reverse
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4 Add the cherry tomatoes, chickpeas, cumin, coriander and salt and cook.
5 min · 100 °C · speed 1 · reverse
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5 Put the couscous in a bowl, cover it with boiling water, cover and leave for 5 minutes, then fluff it with a fork.
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6 Add the couscous to the vegetables and mix.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 497 kcal | 133 kcal |
| Protein | 15.4 g | 4.1 g |
| Carbohydrate | 82.2 g | 21.9 g |
| Sugars | 7.3 g | 1.9 g |
| Fat | 12.0 g | 3.2 g |
| of which saturates | 1.7 g | 0.4 g |
| Fibre | 9.8 g | 2.6 g |
| Salt | 1.63 g | 0.44 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.