Food

Easy one-pot vegan Sicilian couscous recipe

Posted by
Digital Team
Published

Keep the washing up to a minimum with this colourful and healthy one-pot meal.

This flavourful dish is perfect for those busy days, when you just want to make the minimum effort before relaxing on the sofa in front of your favourite Netflix show

A succulent and fresh recipe made with pearl couscous, which is larger than regular couscous, giving it more flavour and texture – made especially delicious in this Sicilian-spiced dish made with chickpeas, olives, and an assortment of veg. 

One-pot vegan Sicilian couscous recipe

Serves: 4

Ingredients

  • 1 tablespoon (15ml) olive oil or 1⁄4 cup (60ml) water
  • 1 onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 red bell pepper, chopped 
  • 3 garlic cloves, minced
  • 4 plum tomatoes, chopped or 1 can (14 ounces, or 400g) of diced tomatoes, undrained
  • 1 teaspoon dried basil
  • 1⁄2 teaspoon ground saffron or turmeric
  • 1⁄4 teaspoon ground paprika
  • 11⁄2 cups (246g) cooked chickpeas or 1 can
  • (15.5 ounces, or 440g) of chickpeas, rinsed and drained
  • 11⁄4 cup (219g) uncooked Israeli (pearl) couscous
  • 2 cups (475ml) vegetable broth
  • 1⁄4 teaspoon red pepper flakes
  • Salt
  • 1 jar (12 ounces, or 340g) of marinated artichoke hearts, drained and chopped
  • 1⁄2 cup (85g) Kalamata olives, halved and pitted
  • 2 tablespoons (28ml) fresh lemon juice
  • Freshly ground black pepper
  • 2 tablespoons minced fresh (8g) parsley or (5g) basil 

Method

Step 1: Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for five minutes to soften the vegetables. Stir in the tomatoes, dried basil, saffron, and paprika. Stir in the chickpeas, couscous, broth, and red pepper flakes. Season with salt to taste. Bring to a boil and then reduce the heat to a simmer, cover, and cook for ten minutes.

Step 2: Remove from the heat and let stand, covered, for ten minutes longer or until all the liquid has been absorbed. Add the artichoke hearts, olives, and lemon juice and season with black pepper just before serving. Fluff the couscous with a fork. Sprinkle with parsley and serve hot. 

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