Trapani-style couscous with chickpeas, vegetables and almonds

Ingredients

For 1 serving

• Couscous60 g
• Cooked chickpeas120 g
• Zucchini100 g
• Bell peppers80 g
• Cherry tomatoes80 g
• Almonds10 g
• Parsley5 g
• Vegetable broth120 g
• Extra virgin olive oil1 tablespoon
• Cinnamon1 pinch
• Saltto taste

Contains: gluten, nuts, celery,

In season: June – September

Method

1. Bring the vegetable stock to the boil. Put the couscous in a bowl, pour over the boiling stock, cover with a plate and leave for 5 minutes, until it has absorbed all the liquid.
2. Meanwhile trim the courgettes, deseed the pepper and dice both into about 1 cm pieces; wash and halve the cherry tomatoes; drain and rinse the chickpeas.
3. Heat the oil in a wide pan over medium-high heat and sauté the courgettes and pepper for 6 minutes, stirring, until tender and golden at the edges.
4. Add the cherry tomatoes, chickpeas and a pinch of cinnamon and cook for 5 minutes over medium heat, until the tomatoes have softened; salt.
5. Toast the almonds in a small dry pan for 2–3 minutes, until fragrant, and chop them roughly. Fluff the couscous with a fork.
6. Stir the vegetables into the couscous, season with salt and finish with the toasted almonds and chopped parsley.