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Couscous with Vegetables and Chick Peas https://www.metro.ca/userfiles/image/recipes/couscous-legumes-pois-chiches-3155.jpg PT15M PT15M PT30M
In a big pot, heat oil and cook garlic and onion 1 min. Add turmeric and ginger and cook another 30 secondes.Add carrots, broccoli, cauliflower and broth. Cook 5 minutes, stirring.Add cinnamon, red pepper and chick peas. Cook another 7 minutes. Season.In a bowl, mix couscous and boiling water together. Cover and let stand 2-3 minutes. Drizzle with a thin stream of oil, add raisins and mix with a fork.Serve vegetables over couscous.
4
4 16 5 3
1 Tbsp. (15 mL) extra virgin olive oil 2 garlic cloves, chopped 1 red onion, chopped 1 tsp. (5 mL) turmeric 2 tsp. (10 mL) chopped fresh fresh ginger 2/3 cup (170 mL) thinly sliced carrot 2/3 cup (160 mL) broccoli 2/3 cup (160 mL) cauliflower florets 1/2 cup (125 mL) vegetables or chicken broth 1 cinnamon 1 red pepper, cubed 19 oz (540 mL) tin chick peas Salt and pepper to taste 2 cups (500 mL) medium couscous 2 cups (500 mL) boiling water 1 canola oil filet 1/4 cup (60 mL) raisins
Couscous with Vegetables and Chick Peas

Couscous with Vegetables and Chick Peas

Rate this recipe
16 Votes
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 2
    garlic cloves, chopped
  • 1
    red onion, chopped
  • 1 tsp.
    (5 mL)
    turmeric
  • 2 tsp.
    (10 mL)
    chopped fresh fresh ginger
  • 2/3 cup
    (170 mL)
    thinly sliced carrot
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    454 g PRODUCT OF MEXICO, No. 1 GRADE BROCCOLI CROWNS PRODUCT OF U.S.A. OR MEXICO MINI CUCUMBERS 397 g PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 2/3 cup
    (160 mL)
    broccoli
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    454 g PRODUCT OF MEXICO, No. 1 GRADE BROCCOLI CROWNS PRODUCT OF U.S.A. OR MEXICO MINI CUCUMBERS 397 g PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 2/3 cup
    (160 mL)
    cauliflower florets
  • 1/2 cup
    (125 mL)
    vegetables or chicken broth
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    SELECTED SIZES SELECTED VARIETIES


  • 1
    cinnamon
  • 1
    red pepper, cubed
  • 19 oz
    (540 mL)
    tin chick peas

  • Salt and pepper to taste
  • 2 cups
    (500 mL)
    medium couscous
  • 2 cups
    (500 mL)
    boiling water
    You might like:

    Flyer Deal  (1)
    OFF! OR RAID, BANANA BOAT SUNSCREEN OR KINGSFORD CHARCOAL

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    $7.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1
    canola oil filet
  • 1/4 cup
    (60 mL)
    raisins
Imprimer ma sélection

Preparation

In a big pot, heat oil and cook garlic and onion 1 min. Add turmeric and ginger and cook another 30 secondes.

Add carrots, broccoli, cauliflower and broth. Cook 5 minutes, stirring.

Add cinnamon, red pepper and chick peas. Cook another 7 minutes. Season.

In a bowl, mix couscous and boiling water together. Cover and let stand 2-3 minutes. Drizzle with a thin stream of oil, add raisins and mix with a fork.

Serve vegetables over couscous.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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