Egyptian Couscous with Vegetables and Chickpeas
Imagine yourself in Cairo, in a small alley fragrant with spices, where each bite of this Egyptian couscous transports you. This generous dish combines soft, golden semolina with tender vegetables – zucchini, carrots – and chickpeas that add a comforting texture. The secret lies in the balance of cumin and coriander, dancing on your palate like an ancient melody. In Egypt, it's often made for large gatherings, with a loving gesture of fluffing the semolina. You'll love its simplicity and richness: a true Mediterranean journey, healthy and complete, that warms the soul. Make it, and you'll see, it will become a staple of your dinners.
- Temps: 60 min
- Portions: 4
Source: bantajcuisine.com
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Ingrédients
- medium-grain durum wheat semolina
- cooked chickpeas
- zucchini
- carrots
- onion
- crushed tomatoes
- tablespoons olive oil
- teaspoon ground cumin
- teaspoon ground coriander
- to taste salt
- teaspoon black pepper
- hot water
- tablespoons clarified butter or oil