Corn cous cous with chickpeas and vegetables, a gluten free and vegan recipe
Corn cous cous, a vegan and healthy recipe very easy to make and delicious!
Yields: 2/3 
Prep: 15Min ~ Cooking Time: 15Min 
Diff: Easy
- 150ml Boiling water or Vegetable broth
- 3 Zucchini
- 120g Pumpkin (or carrots)
- 10 Cherry Tomatoes
- 125g Canned chickpeas
- Verdure a piacere
- EV Olive oil
- Salt to taste
- Aromatic Herbs
Info
Yields: 2/3 Prep: 15Min ~ Cooking Time: 15Min Diff: Easy
Ingredients
- 150g Corn cous cous- 150ml Boiling water or Vegetable broth
- 3 Zucchini
- 120g Pumpkin (or carrots)
- 10 Cherry Tomatoes
- 125g Canned chickpeas
- Verdure a piacere
- EV Olive oil
- Salt to taste
- Aromatic Herbs
Directions
- Rince and cut vegetables into small cubes. Heat 2 tbsp of EV olive oil in a frying pan, add the zucchini and the pumpkin, season with a pinch of salt and cook for about 5 minutes. Stir in the chickpeas and toss well.
- Bring the water (or the vegetable broth) to a boil. Place the cous cous into a large bowl and pour in the water. Cover and let stand 5 minutes.
- Once ready, mix together all the ingredients: cous cous, cooked vegetables, cherry tomatoes and a generous sprinkle of EV olive oil.
