Mains · 30 Minutes
Smoky Pepper Chickpea Couscous
A delicious vegan recipe ready in 30 minutes or less.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Wash and dice the pepper. Rinse and drain the cooked chickpeas.
- Bring stock to a boil, pour over couscous, cover and stand for 5 minutes or as directed. Fluff with a fork.
- Cook pepper with 2 tablespoons of water in a pan for 4–5 minutes. Add chickpeas and smoked paprika and warm for 2 more minutes.
- Combine couscous with the vegetables and chickpeas. Add a splash of warm water if dry.
- Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Check cooking time and liquid ratio on your specific rice, buckwheat or barley packet, because varieties differ.
- Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water.
- Rest cooked grains covered for a few minutes, then fluff with a fork. Avoid excessive stirring if you want separate grains.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.