Chickpea Couscous with Apricots and Almonds
19 min 1 serving 940 kcal · 33 g proteinLevel: Intermediate
The nutritionist's note
Hydrating the couscous off the heat, covered, stops it clumping: it swells without cooking. Dried apricots and almonds bring iron and magnesium, often low on a plant-based diet.
Ingredients
1 serving
- wholemeal couscous120 g
- cooked chickpeas180 g
- dried apricots50 g
- almonds30 g
- onion70 g
- olive oil15 g
- ras-el-hanout4 g
Method
- 1
Soften the onion and ras el hanout (4 g) for 4 minutes in the olive oil.
- 2
Add the chickpeas, dried apricots and 200 ml of stock, and cook for 10 minutes.
- 3
Put the couscous in a bowl, pour over hot stock and cover for 5 minutes.
- 4
Fluff with a fork and add the toasted almonds.
Nutrition facts
per serving
| Energy | 940 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 118 g |
| Fat | 35 g |
| Fibre | 21 g |
| Iron | 8.4 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- tree nuts
- legumes
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