Couscous with Avocado & Chickpea
I feel that the beauty of couscous lies in its sheer versatility. It can be used in lieu of rice as a base for stews, it can go in stuffing vegetables, it can be turned into a pilaf or used in a salad.
Although I haven’t explored another option, I am sure that couscous would play a relevant role in some puddings.
here’s another couscous salad-y recipe from my repertoire which can be had either warm or cold
I had two heavyweights by way of chickpea and avocado and wanted to pair them with an ingredient which would compliment them, complete the meal while being light. This is where couscous came into the picture.
The recipe is dead easy, specially if you are using canned chickpeas.
If you plan to soak and boil chickpea to make this, don’t throw away the water in which you boil them. You can use that water to cook couscous with (this is what I did).
1 Cup dry couscous
1/2 Cup cooked chickpea
1 Avocado, ripe
1 Head of garlice
10-12 Cherry tomato
1 Red Pepper
1 Tablespoon raisins
3-4 Dry birds eye chilli
2 Tablespoons pumpkin/sunflower seeds
1 Teaspoon paprika
1 Tablespoon mixed herbs or seasoning of your choice*
10-12 Basil leaves
3-4 Spring onion, white part only
1 Tablespoon oil
Salt to taste
- Peel, wash and chop the onion.
- Peel and slice the garlic.
- Wash the cherry tomato.
- Wash, de-core, de-seed and chop the pepper.
- Wash and chop the basil leaves.
- Slice the spring onion.
- Dry roast the seeds till they turn a couple of shades dark.
- Heat oil in a frying pan.
- Add the dry birds eye chilli and raisins.
- Stir for about 30 seconds on low heat till the raisins plump up.
- Throw in the chopped onion, garlic and red pepper along with whole cherry tomato, paprika and salt to taste.
- Add the mixed herbs.
- Stir well, cover and cook for about 8-10 minutes.
- Uncover, add the chickpea and basil, cover and cook for 5 more minutes.
- When the vegetables are cooked, take the pan off the heat.
- Prepare couscous according to instructions on the packet.
- Tip the cooked vegetables into the couscous and mix well.
- Transfer to a serving plate.
- Scatter with chopped spring onion and toasted seeds.
- Peel and chop the avocado.
- Place it on top of the spring onion and serve.
- In terms of seasoning, I used Laura Santini Umami Paste No. 5, the Mediterranean variant. You can use mixed herbs or any seasoning of your choice.
- You can use either smoked or plain paprika. I used the smoked one which gave the dish a nice aroma and a touch of sweetness.