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🍽️ Chickpea Tagine with Lemon-Mint-Almond Couscous

560 kcal · 30 min · 4 servings

Ingredients

• chickpeas from the can 400 g
• carrots 2 pcs.
• onions, yellow 1 pcs.
• vine tomatoes 2 pcs.
• butter 2 tbsp
• almonds, whole 2 tbsp
• salt pinch
• sugar pinch
• oil 3 tbsp
• Raz el Hanout spice 1 tsp
• balsamic vinegar, light 1 tbsp
• couscous 200 g
• mint, fresh 20 g
• lemons 1 pcs.
• pepper, black ground pinch

Instructions

1. 1. Open the can of chickpeas and let them drain well in a sieve.
2. 2. Wash the carrots thoroughly.
3. 3. Peel the carrots.
4. 4. Slice the carrots into thin rounds.
5. 5. Peel the onion.
6. 6. Dice the onion roughly.
7. 7. Wash the tomatoes.
8. 8. Halve the tomatoes.
9. 9. Remove the hard core from the tomatoes.
10. 10. Dice the tomatoes roughly.
11. 11. Melt 2 tablespoons of butter in a pan over medium heat.
12. 12. Add the almonds to the pan.
13. 13. Add a pinch of salt and a little sugar.
14. 14. Roast the almonds for about 2 minutes.
15. 15. Remove the almonds along with the butter from the pan.
16. 16. Place the almonds into a bowl.
17. 17. Set the bowl aside.
18. 18. Heat 3 tablespoons of oil in the same pan over high heat.
19. 19. Add the onions to the pan.
20. 20. Add the carrot slices to the pan.
21. 21. Add the Ras el Hanout spice blend.
22. 22. Sauté the vegetables for about 4 minutes.
23. 23. Add the drained chickpeas to the pan.
24. 24. Add the diced tomatoes to the pan.
25. 25. Fry everything for about 2 minutes.
26. 26. Deglaze the mixture with 100 milliliters of water.
27. 27. Add balsamic vinegar.
28. 28. Reduce the heat.
29. 29. Cover the pan.
30. 30. Let the mixture simmer for about 10 minutes.
31. 31. Pour about 300 milliliters of water into a pot.
32. 32. Salt the water.
33. 33. Bring the water to a boil.
34. 34. Stir the couscous into the boiling water.
35. 35. Let the mixture come to a boil briefly.
36. 36. Remove the pot from the heat.
37. 37. Cover the pot.
38. 38. Let the couscous swell.
39. 39. Wash the mint.
40. 40. Shake the mint dry.
41. 41. Pluck the mint leaves from the stems.
42. 42. Chop the mint leaves.
43. 43. Wash the lemon.
44. 44. Grate about 1 teaspoon of lemon zest.
45. 45. Halve the lemon.
46. 46. Squeeze the juice from the lemon.
47. 47. Add the lemon zest to the bowl with the couscous.
48. 48. Add 1 tablespoon of lemon juice to the bowl.
49. 49. Add the roasted almonds to the bowl.
50. 50. Add the chopped mint to the bowl.
51. 51. Mix everything well into the couscous.
52. 52. Plate the couscous.
53. 53. Season the chickpea tagine with salt.
54. 54. Season the chickpea tagine with pepper.
55. 55. Serve the tagine with the couscous.
56. 56. Enjoy your meal!

Nutrition per serving

• kcal: 560
• Protein: 18 g · Fett/Fat: 21 g · Carbs: 76 g