Name: Couscous de légumes et pois chiches (Vegetable & Chickpea Couscous)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serve 4
Cuisine: French
Ingredients: 2 tbsp tomato purée; a pinch each of cayenne pepper, ground coriander and ground cumin; 1 tsp coriander seeds; sea salt and freshly ground black pepper; 2 carrots, peeled and sliced; 2 turnips, peeled and cut into wedges; 125 g/4½ oz/¾ cup tinned chickpeas, drained and rinsed; 1 tsp four-spice mix (including ground ginger, nutmeg, cloves and white pepper); 2 courgettes, cut in half lengthways and then into pieces; 1 onion, roughly chopped; 60 g/2¼ oz butter; 200 g/7 oz/generous 1 cup medium-grain couscous; a handful of coriander, leaves only, chopped, to serve; 3 tbsp olive oil

Preparation info

Serve
4

Difficulty
Medium
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.