Chicory with Couscous and Chickpeas

Name: Chicory with Couscous and Chickpeas
Cook time: 25 min
Total time: 25 min
Cuisine: Main Course, Vegetarian, Healthy
Ingredients: 120 g Couscous; 1 tbsp Ras el Hanout; 20 g dried apricots; 2 tbsp chopped parsley or cilantro; salt, pepper; 8 pieces chicory; 2 tbsp Ras el Hanout spice; 1 tbsp cumin; 1 tbsp honey; olive oil; 150 ml white wine or rosé; 300 g chickpeas; 1 tbsp sesame oil; 2 tbsp butter; 4 tbsp pomegranate seeds; 2 pieces sprigs of cilantro

An oriental dish featuring sautéed chicory, spiced couscous with apricots, and crispy chickpeas.

By Simon Leber

Cook time: 25 minutes

Total time: 25 minutes

Servings: 4

Rating: 5/5 (1)

Tags: Main Course, Vegetarian, Healthy, Dinner

Ingredients

120 g Couscous
1 tbsp Ras el Hanout
20 g dried apricots
2 tbsp chopped parsley or cilantro
salt, pepper
8 pieces chicory
2 tbsp Ras el Hanout spice
1 tbsp cumin
1 tbsp honey
olive oil
150 ml white wine or rosé
300 g chickpeas
1 tbsp sesame oil
2 tbsp butter
4 tbsp pomegranate seeds
2 pieces sprigs of cilantro

Instructions

1. For the couscous, bring 150 ml of salted water to a boil and add the couscous. Let it swell for about 10 minutes, then season with Ras el Hanout and pepper. Sauté the finely chopped apricots in 2 tbsp of olive oil, roasting them slightly over low heat. Finally, mix the herbs and apricot pieces into the couscous.
2. Rub the chicory with Ras el Hanout, cumin, salt, and pepper, and sear in oil on all sides. Deglaze with wine and add honey. Cover and simmer over medium heat for about 8 minutes.
3. Fry the chickpeas in sesame oil and butter with salt, pepper, and cumin for about 3 minutes over medium heat in a non-stick pan.
4. Distribute the couscous onto plates, add the chickpeas, and place the chicory on top. Sprinkle with pomegranate seeds and coarsely torn cilantro.