Vegetable couscous with chickpea hummus
Vegetable couscous, enhanced with irresistible chickpea hummus, is a simple and tasty dish. Perfect for those seeking something nutritious yet light, ideal for a summer dinner or as a one-pot meal to take to the office.
Ingredients · Servings 4
- 200 g Couscous
- 300 g Seasonal vegetables
- 200 g This
- 2 tablespoons Tahini (sesame cream)
- 1 Lemon juice
- 1 clove garlic
- q.b. Sale
- q.b. Pepe
- qb Olive oil
Method · 40 min
- Start by making the chickpea hummus. In a blender, combine the chickpeas, tahini, lemon juice, peeled garlic, a drizzle of oil, and a pinch of salt and pepper. Blend until smooth and creamy.
- Prepare the couscous according to the package directions. Usually, you just pour it into a bowl, cover it with boiling water, and let it steep for a few minutes.
- Meanwhile, dice the vegetables. Heat a drizzle of oil in a nonstick pan. Add the carrots first and sauté for a few minutes, then add the peppers and finally the zucchini. Sauté the vegetables over medium heat until tender but still crunchy.
- Once ready, fluff the couscous with a fork and add the sautéed vegetables. Toss well to distribute them evenly.
- Serve the vegetable couscous on individual plates with a generous portion of chickpea hummus in the center.
- Couscous 200 g
- Seasonal vegetables 300 g
- This 200g
- Tahini (sesame cream) 2 tablespoons.
- Lemon juice 1
- Garlic 1 clove
- Sale q.b.
- Pepe q.b.
