Chickpea Shawarma Couscous Bowl
- 30 min
- β β¬1.89
- 2 servings
- Easy
Main ingredients: chickpeas, tomatoes, cucumber, and couscous. Allow about 30 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash tomatoes, remove the hard stem core and finely dice.
Cook
Wash cucumber and trim off both ends
Wash cucumber and trim off both ends. Wash cucumber, peel or trim any tough ends, and cut into 1 cm dice.
Wash and halve lemon
Wash and halve lemon. Remove seeds; squeeze the juice from citrus fruit.
Put couscous in a heatproof bowl
Put couscous in a heatproof bowl; pour over an equal volume of boiling tap water, cover and leave off the heat for 5 minutes. Fluff with a fork.
Mix unsweetened soy yogurt alternative
Mix unsweetened soy yogurt alternative and lemon juice thoroughly in a separate bowl.
Add tap water
Add tap water a spoonful at a time if needed for a spreadable or pourable sauce; set aside until assembly.
Heat rapeseed oil in a pan
Heat rapeseed oil in a pan over medium heat. Add chickpeas and fry for 8 minutes, stirring regularly, until softened and lightly browned.
Lower the heat
Lower the heat. Add ground cumin and smoked paprika and stir for just 30 seconds until fragrant, taking care not to let anything darken.
Season with iodised salt and black pepper
Season with iodised salt and black pepper, then mix thoroughly before serving.
Divide the cooked couscous
Divide the cooked couscous between the servings. Arrange the already prepared chickpeas, tomatoes and cucumber alongside.
Finish
Spoon over the sauce already made
Spoon over the sauce already made from unsweetened soy yogurt alternative and lemon juice, without making an additional batch.
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Recipe from VegPlan Β· https://vegplan.app/recipes/chickpea-shawarma-couscous-bowl
