Couscous with Zucchini, Chickpeas and Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
- 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.
- Add the chickpeas and spinach to the zucchini in the pan and fry briefly. Add the couscous and heat.
- 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.
- 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.
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