Wuselig Recipes · Recipe 26
VeganVegetable and chickpea couscous
Vegetable and chickpea couscous: an easy vegan family recipe with Puschel and Flauschi, precise quantities and shared tasks for children and adults.
The little story
A little kitchen adventure
Puschel calls every couscous grain a mini nut. Flauschi holds up a chickpea. Flauschi“And this is our giant nut?” He nods delightedly: so many little treasures on one plate!
Preparation: about 15 min · Cooking/baking: about 10 min · Total: about 25 min
For 4 family portions
How to make it
In a few words: Soak couscous in hot stock and mix with cooked vegetables and chickpeas.
Ingredients
- 250 g instant couscous
- 300 ml vegan vegetable stock; follow packet instructions
- 1 tin chickpeas, 240 g drained
- 1 small courgette
- 1 red pepper
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried parsley
Method
- Children: Wash vegetables and weigh couscous. Adults open the tin; children rinse chickpeas.
- Adults: Deseed pepper and finely dice it and the courgette.
- Adults: Boil stock and pour over couscous in a heatproof bowl. Cover for about 5 minutes according to the packet; adapt liquid amount if instructed.
- Adults: Warm oil and cook vegetables over medium heat for about 8 minutes until soft.
- Adults: Add chickpeas and heat thoroughly for 2 minutes.
- Children: Fluff slightly cooled couscous with a fork. Adults add hot vegetables.
- Children: Once the bowl is no longer hot, mix in lemon juice and parsley and serve.
Equipment
Kitchen scales, a bowl and the cooking equipment named in the steps. Adults handle all hot or sharp equipment.
Allergens and shopping
Wheat (gluten); depending on stock: celery. Always check the actual ingredient labels and family allergies.
Choose pasta, tortillas, dough, stock and plant-based cream explicitly suitable for a vegan recipe, without egg, milk, honey or animal ingredients.