| Type | Per person |
|---|---|
| Energy | 480 kcal |
| Fat | 10 gr |
| of which saturated | 2 gr |
| Carbohydrates | 70 gr |
| of which sugars | 20 gr |
| Fibres | 15 gr |
| Protein | 15 gr |
| Salt | 0.5 gr |
Couscous with kohlrabi and chickpeas
Main course
2 persons
20 - 30 min
With seasonal products
300gr vegetables p.p.
Ingredients
2 persons
| 1 small turnip |
| 2 tablespoons sultanas |
| ¼ vegetable stock cube with reduced salt |
| 120g whole-wheat couscous |
| 3 spring onions |
| 2-3 teaspoons ras el hanout |
| 1 teaspoon cumin seeds |
| 2 tablespoons liquid margarine |
| 1 small can of chickpeas (drained weight approx. 150g) |
Preparation
This couscous recipe with kohlrabi and chickpeas is finger-licking good.
- Cut the turnip into thin slices and peel them. Cut the slices into small cubes.
- Cook the turnip in a little water for about 10 minutes until just tender.
- Wash the sultanas.
- Bring 200 ml of water with the piece of stock cube to the boil.
- Mix the sultanas with the couscous in a bowl and pour the stock on top. Stir with a fork and leave to swell, covered, for 5 minutes.
- Clean and slice the spring onions into rings.
- Fry the spring onions with the ras el hanout and cumin seeds in the margarine until soft.
- Drain the chickpeas in a sieve and rinse them under the tap.
- Warm the chickpeas along with the spring onion.
- Mix the turnip and chickpeas with spring onion through the couscous and season with some ras el hanout, if necessary.
Source: Nutrition Centre
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Nutritional values
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