Lebanese 'cous cous' with chickpeas and grape molasses

Also used for first courses, here is a cous cous recipe of Lebanese origin.

Don't store avocado like this: it's dangerous

Tabbouleh with chickpeas and grape molasses. Also used for first courses, here is one prescription of Lebanese origin.


500 ml of vegetable broth
2 cups of boiled chickpeas
1 XNUMX/XNUMX cups of bulghur
1 / 2 cup grape molasses
two onions, peeled and diced
1 clove of garlic
1 tablespoon of oregano
4 spoons of water
2 teaspoons of lemon
olive oil
salt, black pepper to taste


Heat a few tablespoons of olive oil in a pan, add the diced onion and brown it; add the garlic and cook for a few minutes.

Add i boiled and drained chickpeas and then 4 tablespoons of water and molasses (here the recipe to prepare it at home). Cover and cook over low heat for about 20 minutes.

When cooked, add the oregano, season with salt, pepper and the juice of half a lemon.

Separately in a pan to make tostare province bulgur for a few minutes then pour it into a large serving dish and add the still boiling vegetable broth to the couscous: as the broth is added, shell the bulgur so that it absorbs the broth and does not crumble.

Season with stir-fried chickpeas and consume hot.

For other recipes with grape molasses see: Spreadable tahini cream e Spice cake

Chiara Cardona


- Grape molasses: how to prepare the natural sweetener at home

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