Prepare the vegetables: the day before, soak the chickpeas in a large volume of water, then cook them in the water over low heat for 2 hours.
Homemade vegetarian couscous recipe.
Made with our plant-based merguez sausages, this vegetarian couscous recipe is suitable for all diets: flexitarians, vegetarians and vegans. This dish is perfect for a family lunch, and the little extra: we use the peelings so we don’t throw anything away!
Ingredients for 2
- 4 ACCRO plant-based merguez
- 200g semolina
- 20 cl of water
- 3 tbsp olive oil
- 65g chickpeas
- 100g carrots
- 100g turnips
- 80g zucchini
- 100g pumpkin
- 100g green cabbage
- 80g aubergines
- 80g vine tomatoes
For the vegetable broth
- 50g onions
- 50g tomatoes
- ¼ bunch of flat parsley
- ¼ bunch cilantro
- 25g of tomato puree
- 1 pinch of turmeric
- 3g of powdered ginger
- 10g fresh ginger
- 60 cl of water
- salt, pepper
Food Preparation Time
Step by step recipe
Prepare the semolina: place it in a hollow dish and add salt. Pour the olive oil and mix. Bring the water to a boil, then pour the boiling water over the semolina. Cover and let stand for 5 minutes. Fluff the seeds with a fork, then set aside.
Peel the turnips and carrots. Cut them into large sticks of 5 cm. Cut the aubergines and courgettes into sticks. Wash and shred the cabbage, then cut it into quarters.
Peel and cut the pumpkin into pieces. Keep all the vegetable trimmings.
Peel, wash and cut the tomatoes and onions into mirepoix.
In a saucepan, heat a drizzle of olive oil. Add the spices, the onions and the fresh tomatoes. Fry the whole thing and wet with the water.
Add all the vegetable trimmings, parsley and cilantro. Boil the water. Cook over very low heat for one hour. Cover and let rest for 30 minutes off the heat. Strain the broth through a fine strainer.
Cook the vegetables in the vegetable broth. Once the vegetables are cooked, pass the broth through a sieve and set aside.
Cook the ACCRO merguez in a very hot lightly oiled non-stick pan for 3½ minutes.
In a tajine or a very large dish, form the semolina into a dome. Form a crater on the dome. Arrange the vegetables around the semolina, alternating colours and finish with the ACCRO plant-based merguez. Coat with broth. Serve very hot, and enjoy!
Chef's tip: for an even more gourmet couscous, add ACCRO meatballs!