Autumn couscous with chickpeas, lentils and vegetables

Excellent single dish rich in healthy and genuine ingredients: legume couscous with chickpeas, lentils and broccoli.

Legume couscous is a very simple single dish to prepare, it can also be prepared in advance if you want to eat it cold and can be an excellent ally for your office lunches. The couscous prepared following this recipe can be stored in the refrigerator covered with cling film or in an airtight container for a maximum of 2-3 days. Here's how to prepare it!

Preparation of couscous with chickpeas and cooked lentils

1. To prepare vegetable and legume couscous, start by soaking the chickpeas and lentils separately the night before.
2. The next day, boil the legumes in two pans of unsalted water, then drain and let cool .
3. Cut the florets from the broccoli and wash them under cold running water then steam them for 20 minutes.
4. To cook the couscous, follow the cooking instructions in the package: after toasting the couscous with a spoonful of oil, add the necessary water.
5. Let the liquid absorb then fluff the couscous using a fork.
6. Transfer the couscous to a large bowl.
7. Add the chickpeas and lentils, mix then add the steamed broccoli florets.
8. Finish by seasoning with a drizzle of raw olive oil then serve your hot couscous enriched with vegetables and legumes.
9. Serve and sprinkle with grated Parmigiano Reggiano if you like. Enjoy your meal!

Alternatively we can also offer you couscous with spinach , good and rich in iron.

Conservation

This delicious and quick single dish will keep for about 2-3 days in the refrigerator, well covered in cling film. It is delicious to eat even cold and we recommend not freezing it in the freezer.