If you want a gluten free couscous, I’m offering my quinoa couscous recipe which is very similar to a traditional couscous – only, instead of wheat semolina, I use quinoa as a base . Even faster to realize than the traditional version, here is what you need !
Gluten free couscous : the recipe
Ingredients for 4 plates
400g of quinoa (I chose tricolor quinoa but choose what you want)
1 red onion
2 large zucchini (or 4 small)
3 carrots
1 cube vegetable broth (palm oil free – in organic stores)
250g chickpeas
1 teaspoon of raz el hanout
2 teaspoons cumin + a few cumin seeds
1/2 teaspoon paprika or sweet pepper (or both !)
1/4 teaspoon ground coriander
Olive oil
Fresh coriander
Steps
Prepare the broth by putting the bouillon cubes in a large saucepan filled with about 1 liter of water. Add the spices (except cumin for chickpeas).
Prepare the quinoa : Rinse the quinoa and cook it in a large volume of water. Once cooked, wring it out and set aside.
Prepare the vegetables : peel and cut the carrots into rings. I personally like to cut them in half-rounds. Put them in the broth. Wash and cut the zucchini. Reserve.
Prepare the chickpeas with cumin : Rinse and peel the chickpeas. In a saucepan, sauté the minced red onion with the large cumin and powder, then pour the chickpeas. Brown and add a small ladle of couscous broth. Reserve.
Before serving, heat the quinoa to 160°C (rotating heat) in the oven so that it is “very dry”. Place the quinoa on the plates, the vegetables with a little broth and the chickpeas with cumin.
Sprinkle with fresh coriander and enjoy !
Variation : if you are a meat eater, you can always add some chicken or beef to go with this dish. Cooked them on the grill to have a healthier version.
Other gluten free recipe :
