A fast and intensely flavored cous cous dish that combines the ingredients of Moroccan cuisine in a nourishing vegan feast.
I don't know if you're familiar with the ras-el-hanout spice blend or how often you use it, but what initially caught my attention about this dish was the fact that it proved this awesome spice isn't suited only for lamb or tagines. Here, it gives the cous cous and the chickpeas a deliciously warm hint. The ripe tomatoes and the chickpeas and the pine nuts only give body and more flavor to the whole thing. Enjoy :)
Recipe source: the lovely Andie.
P.S: I'm submitting this recipe to this month's Sweet Romania challenge :).
Last year: Raspberry-chocolate brownies.
Two years ago: baby making and no cooking :).
Ingredients (serves 2-3):
- 3 tablespoons olive oil (plus 1 more)
- 1 large yellow onion
- 3 garlic cloves
- 2 teaspoons ras-el-hanout spice blend
- 1 teaspoon balsamic vinegar
- 300 g ripe tomatoes
- a few basil leaves
- 265 g boiled chickpeas (from a 400 g can)
- 1 cup of small-grained cous cous (200 g)
- 350 ml boiling water
- 1 tablespoon hemp oil
- salt and pepper to taste
- 25 g pine seeds for serving
Chop up the onion and garlic and fry them in the olive oil on low heat:
When they're softened and lightly golden, add 1 teaspoon of the the ras-el-hanout:
Stir and fry for 2-3 minutes and enjoy the delicious scent. Then add the vinegar, mix and add the tomatoes, sliced, and the basil leaves:
Leave the pan on low heat and soak the cous cous in the boiling water (mixed with the other teaspoon of ras-el-hanout) in the meantime. After about 15 minutes the tomatoes should be softened and gooey.
When the cous cous is done, drain any extra water and mix it with a tablespoon of olive oil and 1 teaspoon of salt. Add the drained chickpeas and the cous cous to the pan:
Turn off the heat, mix well, taste and add more salt (if necessary) and some freshly ground pepper. Transfer to serving bowls, sprinkle the pine seeds on top and dig in! :)