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One-Pot Pearl Couscous with Chickpeas and Spinach
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One-Pot Pearl Couscous with Chickpeas and Spinach

35 minServes 4Nutri-Score A€
from @minaelleskitchen2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oilPantry15 ml
  • onion (diced)Produce1 piece
  • zucchini (thinly sliced)Produce1 piece
  • garlic (peeled and minced)Produce4 pieces
  • dried pearl couscousGrains170 g
  • water or vegetable brothPantry830 ml
  • cooked chickpeas (drained)Pantry250 g
  • sundried tomatoes (sliced)Pantry110 g
  • spinach (chopped)Produce30 g
  • cilantro (chopped)Produce15 g
  • coconut milk (light or full-fat)Pantry120 ml
  • nutritional yeastPantry10 g
  • saltSpices3 g

per serving

Nutrition

251kcal

Carbs
36 g
Proteins
10 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stovetop

step by step

Method

  1. Prepare the vegetables

    • Dice the onion.
    • Thinly slice the zucchini.
    • Peel and mince the garlic cloves.
    Step 1

  2. Sauté the onion

    • Add the olive oil and diced onion to a frying pan or pot over medium heat.
    • Stir often until the onion is translucent.
    Step 2

  3. Add zucchini and garlic

    • Add the zucchini and sauté until softened.
    • Add the minced garlic and sauté for another two minutes.
    Step 3

  4. Cook the couscous

    • Add the pearl couscous and the water or broth to the pot, then cover.
    • Check every few minutes and remove the lid once the liquid is almost fully absorbed.
    • Taste the couscous to check it is cooked through; if too al dente, add a little more water or broth.
    Step 4

  5. Add spinach, cilantro and sundried tomatoes

    • Add the chopped spinach, cilantro and sundried tomatoes and mix well.
    Step 5

  6. Finish with coconut milk and nutritional yeast

    • Add the coconut milk, nutritional yeast and salt to taste.
    • Stir well and serve.
    Step 6
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