Vegan Chickpea And Carrot Couscous Recipe

About this recipe

A wholesome and flavorful vegan dinner featuring fluffy couscous, tender carrots, and protein-packed chickpeas, complemented by a zesty lemon and mint dressing.

Ingredients

• 1 Bunch Nectr Mint Leaves (Chemical Free)
• 500 g Carrot
• 500G Freshos Couscous Semolina
• 220 g Organically Grown Lemon
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 200 g Tata Sampann Cumin Seeds / Jeera Seeds (Whole Spices) (Jeera)
• 2 ltr Figaro Extra Light Olive Oil
• 80 g Knorr Vegetables Stock Cubes

Instructions

1. 1. In a small bowl, mix 2 tablespoons of finely chopped fresh mint leaves and 2 tablespoons of freshly squeezed lemon juice. Set aside.
2. 2. Peel and chop 5 carrots into bite-sized pieces. Steam them until just tender, about 5 minutes, then set aside.
3. 3. Place 400 g of couscous in a large heatproof bowl. Pour 425 ml of vegetable stock over the couscous, cover the bowl, and let it sit for 5 minutes.
4. 4. Fluff the couscous with a fork, then gently mix in the steamed carrots.
5. 5. In a dry skillet over medium heat, toast 2 teaspoons of cumin seeds until they are fragrant and begin to pop, about 1-2 minutes. Remove from heat and crush the seeds lightly using a mortar and pestle or the back of a spoon.
6. 6. Add the crushed cumin seeds, 2 tablespoons of freshly squeezed lemon juice, the zest of 1 organically grown lemon, and 1 tablespoon of olive oil to the couscous mixture. Toss everything together until well combined.
7. 7. Serve the couscous mixture warm or at room temperature, accompanied by the mint dressing on the side.