Vegetable and chickpea couscous
Preparation time: Between 30 and 60 Minuti
Nutritional information: 529 kcal / per serving
Course: First course, Second course
Seasonal dish: Spring
Enviromental Impact: Very low (0.191kg CO2 eq)
A well-balanced dish of pulses, grains and vegetables.
Ingredients for 4 portions
- Couscous 240 g
- Dried chickpeas (pre-soaked) 200 g or 400 g tinned (pre-cooked) chickpeas
- Courgette 150 g
- Fresh peas 150 g
- Bell peppers 100 g
- Tomatoes 2
- Carrot (or pumpkin) 150 g
- Celery 50 g
- Extra virgin olive oil 4 tbsp
- Salt to taste
- Pepper to taste
- Chilli or harissa to taste
- Rosemary to taste
Preparation
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.
Enviromental Impact
Very low
Details
Per serving:
0.191kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.