Chickpea & carrot couscous
A North African dinner for the galley that copes with rough seas, needs no fridge, about 25 min hands-on.
- Dinner
- North African
- ⏱ 25 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Couscous320 g (80 g)
- Canned chickpeas600 g (150 g)
- Carrot320 g (≈ 5 carrots) (80 g (≈ 1.5 carrots))
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Ground cumin8 g (2 g)
- Ground cinnamon4 g (1 g)
- Vegetable stock cubes12 g (3 g)
- Sunflower / vegetable oil32 g (8 g)
Method
- Soften onion and diced carrot with the spices.
- Add chickpeas, stock cube and 100 ml water per serving; simmer 10 minutes.
- Pour boiling water over couscous (same volume), cover 5 minutes, fluff and serve with the stew.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
- Contains: Celery, Gluten — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 650
- protein
- 23 g
- fat
- 13 g
- carbs
- 111 g
- sugar
- 12 g
- fibre
- 17 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes