Royal Lebanese couscous

Get ready to travel to Libanon and discover it’s fresh, invigorating and flavourful cuisine. This dish is filled with warm and rounded Middle Eastern aromatics, like cinnamon and cumin, offset by cooling fresh mint. This traditional Lebanese couscous is the shape of small peas which is completely different from tiny fluffy grains of north African couscous.

  • preparation time: 15 min
    Total time:
    45 min
  • difficulty level: 2
  • recipe ID: B08
  • cuisine region: Lebanese

Tags

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's

Regina Naturopathic

CHICKPEAS

Chickpeas are high in protein, vitamins and minerals, and contain a beneficial type of fibre, that promotes digestive health, heart health (by improving cholesterol levels), and even weight loss and diabetes.

Cooking with Kids

Making this recipe for kids?
Feel free to go easy on the Lebanese spice blend.

Making this recipe with kids?
Ask the child to help by completing steps 4 and 6:  

  • Add the vegetables and chickpeas
  • Garnish and serve

Tools

  • knife
  • large shallow container (can be a pan)
  • medium pot
  • cutting board

Ingredients

Included

2 portions

4 portions

onion

1 small

1 medium

Lebanese couscous

150 gr

300 gr

carrot

1

2

zucchini

1 small

1 medium

Lebanese spice blend

2 1/4 tsp

4 1/2 tsp

dried apricot

3 tbsp

1/3 cup

chickpeas

150 gr

300 gr

mint

3 gr

6 gr

olive oil

1 tbsp + 1/2 tsp

2 tbsp + 1 tsp

salt*

1/2 tsp + 1/2 tbsp

1 tsp + 1 tbsp

pepper*

1/4 tsp

1/2 tsp

water*

1/4 cup + 1 litre

1/2 cup + 2 litre

legend

Preparation

1

Cook Lebanese couscous: Dice the onion in 1 cm dices. Place half the onion in a medium saucepan and water (1 liter, 2 liters) and salt (½ tbs, 1 tbs). Bring to the boil. Add the Lebanese couscous and cook for 12 minutes or until tender and double the size. Place a strainer in the sink and strain the couscous.

2

Preparation: Wash and dry all produce. Peel the carrot, slice the carrot and zucchini in ½ cm slices. Roughly chop the dried apricot and mint.

3

Cook the onion and carrot: In a large pan, add the oil (½ tsp, 1 tsp). Turn on the heat to medium and add the half the onion and the carrot. Cook for about 5 minutes until the onion is translucent. Add the Lebanese spice blend and salt (1/2 tsp, 1 tsp) and pepper 1/8 tsp, 1/4 tsp,). Cook for an additional minute, stirring constantly.

4

Add the vegetables and chickpeas: Add the zucchini, dried apricot, water (1/4 cup, 1/2 cup) to the onion and carrots. Combine, keep the heat on medium and cook for 6 minutes, until the zucchini is soft. Add water 1 tbsp at a time if the pan dries out. 

5

Finish the Lebanese couscous: Rinse the large pot you cooked the Lebanese couscous in, Add oil (1 tbsp, 2 tbsp) to the pot, turn on the heat to medium/high, add the cooked Lebanese couscous, roast in the oil for about 5 minutes, stirring every minute or two. Add the vegetables and chickpea mixture to the large pot and combine.

6

Garnish and Serve: In individual bowls, place the couscous and garnish with mint. Serve.

Nutritional Information