Garbanzo, Eggplant, and Zucchini Couscous

Name: Garbanzo, Eggplant, and Zucchini Couscous
Total time: 20 min
Ingredients: 3/4 unit zucchini; 1/4 unit eggplant; 1/2 unit red onion; 1 cup couscous; 7 oz canned chickpea; 2 pinches salt; 1 tsp cumin powder; 2 tbsp olive oil; 1 handful raisin

ekilu Team

“Not having enough time usually goes hand in hand with not eating well, but this won't happen to you if you make this recipe. Couscous is a great food because it cooks quickly and it can be accompanied by some vegetables and cooked legumes. This gives it more flavor and will assure you a delicious meal in record time. Let's get to it!”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

zucchini

3/4 unit

eggplant

1/4 unit

red onion

1/2 unit

Pantry ingredients

couscous

1 cup

canned chickpea

7 oz

salt

2 pinches

cumin powder

1 tsp

olive oil

2 tbsp

raisin

1 handful

Instructions

Put a cup of water to boil. Once it begins to boil, add the cup of couscous, a pinch of salt and ground cumin, and turn off the heat. Let it stand until it hydrates.

Cut the zucchini and eggplant into cubes and slice the onion.

Add some oil to a pan and cook the onion and eggplant once it is hot. Cook for 4-5 minutes. After this time add the zucchini and cook together with the other vegetables for 5 minutes. Add salt and a bit of ground cumin.

Finish by adding the cooked garbanzos, a handful of raisins, and mix with the vegetables. Cook for another 5 minutes and turn off the heat.

Serve the couscous on a plate accompanied by the garbanzo and vegetable sauté.