Algerian Dersa Vegetable Couscous with Chickpeas

Name: Algerian Dersa Vegetable Couscous with Chickpeas
Cuisine: Moroccan, African
Ingredients: 4 large red bell peppers, roasted, peeled, and deseeded; 4 cloves of garlic, peeled; 1 teaspoon black pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt, or to taste; 2 tablespoons olive oil; 1 tablespoon white vinegar (optional, for added tanginess); Water (as needed for desired consistency); 1 cup couscous; 1 1/4 cups vegetable broth or water; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, sliced; 1 eggplant, sliced; 1 can (15 oz) chickpeas, drained and rinsed; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish

13 steps

The Grilled Vegetable Couscous with Chickpeas is a satisfying and flavorful vegetarian dish that highlights the vibrant flavors of Algerian Dersa. The grilled vegetables add smokiness and sweetness, while the chickpeas provide protein and texture. The couscous serves as a hearty base that soaks up the delicious sauce, creating a dish that's both nutritious and delicious. Enjoy this meal as a main course or as a side dish at your next gathering, and let the bold flavors of the Dersa take center stage.

Updated at: Fri, 29 Mar 2024 19:29:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories435.5 kcal (22%)

Total Fat13.4 g (19%)

Carbs67.2 g (26%)

Sugars11.8 g (13%)

Protein12.9 g (26%)

Sodium1035.4 mg (52%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Algerian Dersa

4red bell peppers

large, roasted, peeled, and deseeded

4 clovesgarlic

peeled

1 teaspoonblack pepper

½ teaspoonground cinnamon

½ teaspoonsalt

or to taste

2 tablespoonsolive oil

1 tablespoonwhite vinegar

optional, for added tanginess

Water

as needed for desired consistency

Vegetable Couscous

1 cupcouscous

1 ¼ cupsvegetable broth

or water

1 tablespoonolive oil

1 x 15 ozcan chickpeas

Instructions

Algerian Dersa

Step 1

Begin by roasting the red bell peppers. You can do this by placing them directly over a flame or under a broiler until the skin is charred and blistered. Once done, transfer them to a bowl and cover with a kitchen towel to steam for about 10 minutes. This will make it easier to peel off the skin.

Step 2

Peel the roasted peppers, remove the seeds, and roughly chop them.

Step 3

In a food processor or blender, combine the roasted red peppers, garlic cloves, black pepper, cinnamon, salt, olive oil, and white vinegar (if using).

Step 4

Blend the ingredients until smooth. If the mixture is too thick, you can add a little water, a tablespoon at a time, until you reach your desired consistency.

Step 5

Taste the dersa and adjust the seasoning if needed, adding more salt or vinegar to taste.

Step 6

Once you're happy with the flavor and consistency, transfer the dersa to a clean jar or container with a tight-fitting lid.

Vegetable Couscous with Chickpeas

Step 7

Preheat your grill or grill pan over medium-high heat.

Step 8

In a small saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff the couscous with a fork.

Step 9

While the couscous is cooking, brush the sliced vegetables with olive oil and season with salt and black pepper.

Step 10

Grill the vegetables until they are tender and have grill marks, about 3-4 minutes per side. Remove them from the grill and set aside.

Step 11

In a large bowl, combine the cooked couscous, grilled vegetables, and chickpeas. Toss gently to combine.

Step 12

Serve the Grilled Vegetable Couscous with Algerian Dersa (red pepper sauce) on the side. Drizzle the sauce over the couscous and vegetables according to your taste preference.

Step 13

Garnish with chopped fresh parsley before serving.