Chick Peas Couscous

Another yummy recipe from Sophie Legrand! Chick peas couscous is a perfect Mediterranean Summer dish to serve at a barbecue or picnic.

In the summer, I like to cook family Mediterranean dishes. In France, we love Moroccan cuisine and it has become part of our food landscape for many years now. I’ve made a simple chick peas couscous which goes wonderfully with barbecued chicken or merguez sausages.

Chick Peas Couscous

serves 6-8
preparation: 3 hours



  • 500 gr. chick peas
  • 3 carrots
  • 2 turnips
  • 1/2 red pepper
  • 1/2 green pepper
  • 3 courgettes
  • 1 tomato
  • 2 tsp. tomato concentrate
  • 1 onion
  • 1 clove garlic
  • 1 tsp. cumin
  • 1 tsp. ground ginger
  • 1 tsp. coriander
  • 1/2 tsp cinnamon
  • salt, pepper, olive oil



  1. You can use canned chick peas, but I prefer cooking with dry ones.Soak for 6 hours and change the water every two hours. Cook for 45 minutes until the peas are nice and soft.
  2. In a pot, sweat the chopped onion and garlic in olive oil. Add the diced tomato, red and green pepper. Stir occasionally for a couple of minutes. Then add the halved and sliced courgettes, and the sliced carrots. Sweat a bit more and stir in the spices. Add the turnips and chick peas. Cover with water. Stir in the tomato concentrate and bring to boil.
  3. Simmer on low-medium heat for 2 hours. Add a teaspoon of olive oil before serving with couscous grains.
  4. You can collect a few tablespoons of the broth and mix it with one teaspoon of Harissa (Moroccan chilli paste) to season on the side.


Photo: Rodrigo H

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