Vegetable and chickpea couscous
A nutritious meal that is delicious cold or hot.
A well-balanced dish of pulses, grains and vegetables.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Couscous 240 g
- 200 g dried chickpeas (pre-soaked) or 400 g tinned (pre-cooked) chickpeas
- Courgette 150 g
- Fresh peas 150 g
- Bell peppers 100 g
- 2 Tomatoes
- Carrot (or pumpkin) 150 g
- Celery 50 g
- 4 tbsp of extra virgin olive oil
- Salt and pepper to taste
- Chilli or harissa
- Rosemary
Nutritional information
Per serving: 529 Kcal
Environmental Impact
Per serving:
191 grams CO2 equivalence - carbon footprint
580 litres - water footprint
This recipe’s environmental sustainability level is: High.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Boil the pre-soaked chickpeas with the herbs if you are using dried pulses.
In the meantime, wash and dice the vegetables.
Bring a pan of water to the boil, add salt, crush the tomatoes and add them to the water with a sprig of rosemary and bay leaf.
Blanch the vegetables starting with the hardest so that they are all cooked to the same degree.
Lastly, use the same broth to cook the couscous according to the instructions shown on the packet.
Serve the vegetables and couscous together, adding salt and pepper and a little chilli or harissa if you like, and a splash of broth.
The Chef’s Advice
You can make harissa, a spicy North African paste, at home by blending a ripe tomato with oil and chilli.
Nutritional Advice
Vegetables, whole grains and pulses are full of fibre, vitamins and minerals to keep you feeling fuller for longer.
Environmental Advice
Eat vegetables, fresh and dried fruit, pulses and whole grains.
Combining couscous (source of carbohydrates), vegetables and chickpeas (source of protein) is a well-balanced, low impact, and nutritionally complete meal. These foods can be eaten as often as you like as part of a sustainable diet.
