Chickpea and roast vegetable couscous
Time to make: 40 mins
(at time of publication)
Nutrition Info.(per serve)
- 300g assorted selection of your favourite vegetables: carrot, capsicum, kumara, pumpkin, etc
- 300g can chickpeagarbanzoXsgarbanzosX
- 1/2 cup couscous
- 125ml vegetable stock (or chicken stock)
- 1 teaspoon smoked paprika
- toasted hazelnuts, to garnish
- fresh herbs, to garnish
Total fat 7.4g
Saturated fat 1.8g
Dietary fibre 12.9g
1 Preheat oven to 200°C. Chop vegetables into even-sized pieces. Spread on a roasting tray and spray with olive oil. Roast until tender, about 30 minutes depending on the type of veges.
2 Bring stock to the boil in a pot. Place couscous in a glass bowl, add paprika and mix well. Pour boiling stock over the top to just cover couscous. Put a lid (or large plate) over bowl and leave for 10 minutes. Fluff up couscous with a fork, breaking it up.
3 Once veges are cooked, add chickpeas and veges to couscous and toss together. Garnish with hazelnuts and herbs.
Couscous is not only incredibly easy but is a wonderfully versatile base that carries any flavour well. You can create your own masterpiece time and time again by changing the ingredients and flavours that you add to the couscous.
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