I didn’t want to cook today. Again So I collected everything we had at home and whipped together this fast and yummy couscous. My kid ate so much of it that I was left hungry, despite the fact that she dislikes beans!

Time to prepare: 15 minutes

Time to cook: 15 minutes

• 1 organic onion
• 1 organic sweet potato
• 2 cups (500ml) of frozen chickpeas (cooked previously and frozen)
• 1/2 cup of fresh coriander
• 2 cups (500ml) of water
• 2 cups (500ml) of couscous
• 1 tsp. (5ml) of curcuma
• 1/2 cup (125ml) of raisins
• 1/4 cup (62.5ml) of organic walnuts
• Olive oil
• Salt and pepper

1. Thinly slice the onion and cover the slices with olive oil and salt. Let it rest for approximately 15 minutes.
2. In a pot, bring water to boil.
3. Peel and cut in small cubes the sweet potato, put it in the boiling water and add the frozen chickpeas and let it cook for about 15 minutes.
4. In a small pot, bring the 2 cups of water to boils. Remove it from fire and put in the curcuma, the raisins and the couscous. Cover for a minute. Uncover and with a fork, separate the grains so it doesn’t turn into a thick bread. Cover again for 3-4 minutes.
5. When the vegetables are cooked, drain the water and put it in a salad bowl. Combine the couscous, the coriander, the walnuts, add olive oil, salt and pepper. Stir all the ingredients and that’s it. For a Gluten free version, you can do this with millet, but the cooking time is going to be a bit more.

Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:

I wish I had purchased this in Melbourne in January, when it didn’t snow. The only reason I didn’t purchase it was because it wasn’t available in our shop. You should try it again with other components.

Extremely simple to prepare and delicious! As someone with little morning time, I will surely cook this for my family.

Awesome, With regards, Hoda.

I tried it about two weeks ago and haven’t stopped creating them since. These are very excellent!

It’s simple to make, but you must keep an eye on them as they cook.

Oh, oh, this is what I like, baby, this is what I like! I’m definitely going to make it again tomorrow, maybe even twice! Or how about three?

And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!