Winter vegetable couscous
58 reviewsSatisfy your couscous cravings in the middle of winter!
Ingredients
Utensils
Thermomix, Peeler
recipe
Step 1
Peel the vegetables and roughly chop them. Mince the onion.
Step 2
In the mixing bowl, add a drizzle of olive oil, the ras el hanout and harissa paste and fry for 1 min / 100°C / reverse mode / speed 2.
Step 3
Add 500 g water to the bowl with the vegetable stock, salt. Add in the vegetables and onions. Simmer for 25min / 100°C / reverse mode / speed 1.
Step 4
After 25 minutes of cooking time, put the semolina in a bowl. Cover with the stock. Cover the dish and leave to swell for 5 minutes.
Step 5
Add the rinsed chickpeas to the bowl, cover and simmer for 3 more minutes. Serve the vegetables on top of the semolina. Season with salt and pepper. Serve and enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 483 cal. |
| Fat | 8 g |
| Carbohydrates | 79 g |
| Protein | 17 g |
| Fiber | 11 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Winter vegetable couscous" contains 483 Energy, 8 g of Fat, 79 g of Carbohydrates, 17 g of Protein, 11 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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