This is my Moroccan style cous-cous. 😉
It is perfect as a one-course lunch because the cereal (cous-cous) + pulses (chickpeas) give a complete protein.
The ginger and cinnamon raise our body temperature and accelerate our metabolism which is very convenient in this season (autumn-winter).
For 2 persons.
1 cup of cous-cous (whole grain)
1 garlic clove
1 big zucchini (or 2 small ones)
3 or 4 hand-full cooked chickpeas
1 hand-full raisins
1 teaspoon cinnamon
½ teaspoon ginger powder
salt, black pepper
extra virgin olive oil
Put 1 full cup of cous-cous in a bowl and add 1 cup of boiling water, leave it for some minutes, the cous-cous will absorb it.
Mix it a bit with a fork. Reserve it.
In a big pan, put about 2 spoons of olive oil and add: garlic, onion and carrots chopped very small, a pinch of salt and pepper and cook, covered, for 5 min. on medium heat.
Add in the pan: cinnamon, ginger, zucchini chopped in small dices, raisins and chickpeas. Add a tiny bit of water. Cook it all together for 5 min. more.
Add the cous-cous to the pan, mix everything well, and just before serving, add chopped parsley to give freshness and an extra dose of vitamin C.
Ready to eat!
I like to take all these exotic flavours to work in my Tupperware. You can eat it warm or at room-temperature. Try it! You will love it 🙂