Couscous with Zucchini, Chickpeas and Spinach Leaves

Summary

Ingredients

• 0.5 ½ small zucchini
• 50 g canned chickpeas
• 150 g spinach leaves, frozen
• 150 g couscous, instant
• 2 tablespoon tomato paste
• 0.5 clove ½ garlic
• some cream or milk
• salt and pepper
• lots spice mix, Arabic (Baharat)
• some turmeric
• possibly broth
• oil

Print Recipe Pin Recipe

Instructions

1. Thaw the spinach and cut the garlic into small pieces. Chop the zucchini and fry in a little oil with the garlic. Meanwhile, prepare the couscous according to the instructions on the packet. Drain the chickpeas, rinse with clean water and drain.
2. Add the chickpeas and spinach to the zucchini in the pan and fry briefly. Add the couscous and heat.
3. Season to taste with tomato paste, baharat (quite a bit), turmeric (a little less), salt and pepper. Add enough cream or milk and broth until the mixture is pleasantly creamy. Season again to taste before serving.
4. Baharat is an Arabic spice mixture made from paprika, pepper, cinnamon, coriander, cumin, nutmeg, cloves and cardamom, so you can also add the individual spices to taste.