Couscous de légumes et pois chiches

Vegetable & Chickpea Couscous

Preparation info
  • Serve


    • Difficulty


    • Ready in

      1 hr 10

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Couscous, made from husked, crushed semolina wheat, is very much a North African dish, however, it has become very popular in France and is now frequently found on brasserie menus. The type of couscous dish you find in France will differ according to the region you are in, what produce is available at the time of year and how spicy you like it. I prefer mine milder and more aromatic than spicy, which is what I have offered here. Also, I like to use the ‘moyen’, or medium-sized, grain.