14 October 2014

Chickpea couscous

Now it's really getting autumnal here: heavy rain, severe weather warnings, wind! Quite a few thunderstorms have also been here, which I like, but I don't associate them with autumn. For a Finn they are a summer thing. Finally I can fully enjoy walks in the park, wearing warm pullovers, drinking tea and cooking autumn dishes.

Today's dish is more a side dish, but you can eat it as a stand-alone dish as well. In that case you might want to consider adding more vegetables and spices to it. It's not really that autumnal, but there's more coming up. I combined chickpeas with harissa and couscous in a very simple dish.


1 cup dried chickpeas
½ cup couscous
2 shallots
2 garlic cloves
250 g tomatoes
1 tbsp olive oil
3 tbsp harissa
Ground black pepper
Pomegranate seeds


Soak the chickpeas overnight in water. Then boil them heavily for a few minutes and then let boil more moderately for about one hour until they are cooked soft.

Chop the shallots and garlic finely and cook them in olive oil until soft. Chop the tomatoes and add them and the chickpeas to the pan.

Prepare the couscous by boiling ½ cup of water and then removing it from the heat. Add the couscous and leave under lid for 10 minutes. Then add the cooked couscous to the tomatoes and chickpeas and season with harissa, salt and pepper.

Decorate with pomegranate seeds for serving.

And that's it!

Your VegHog

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