Veggie Red Couscous


Hello Ladies!!

I hope you are well J

This week I am sharing with you a very good recipe that I discovered not too long ago. I was in the mood for Couscous and looking at my cookbooks to find a nice recipe. Mission accomplished! I found this recipe in the Cuisine Legere book from Beth. I altered the original recipe and the result was very good!

It is more of a winter recipe, and I had  a hard time finding parsnips. Summer has already begun herein Barcelona!


Photo 21-03-15 13 56 39


Ingredients for 4

4 carrots

4 parsnips

2 red peppers

3 red onions

1 jar of precooked chickpeas

2 tbsp olive oil

1 tsp cumin

1 tsp paprika

1 tsp cinnamon

1 tsp hot pepper

400g canned tomatoes (I used real tomatoes + tomato puree)

2 tsp honey

40cl water

Salt and pepper to taste


Start by cutting all the vegetables, add 1 tbsp olive oil and mix well.

Put them to roast in your preheated oven (200°)  for 30 mn.

In the meantime, gather all the spices in a pan, and add the  other tbsp of olive oil. Heat for about 1 minute. Then add the tomatoes, honey and water. Bring to boil for about 5 mn. Once the vegetables are done, add them to the mix.

And voila! I served the couscous with some…couscous! (semoule), it was really excellent.

I also added some chicken to cook in the sauce, but the original recipe is vegetarian.

Photo 21-03-15 14 00 07   Photo 21-03-15 14 00 25

I hope you will like it!

Kisses and hope to see you all really soon




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2 thoughts on “Veggie Red Couscous

  1. Beth @ Culinary Correspondence April 21, 2015 at 8:36 am Reply

    Hey Hanin, this sounds yum! I’ve been wanting some veggie couscous 🙂

  2. Jan May 4, 2015 at 7:13 am Reply

    How did I miss this? It sounds delicious and it will be on our dinner plates very soon. Thanks!

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