Chickpea and roast vegetable couscous

Serves: 2 (as a meal, or 4 as a side)

Time to make: 40 mins

Ingredients

300g assorted selection of your favourite vegetables: carrot, capsicum, kumarasweet-potatoX, pumpkin, etc
300g can chickpeagarbanzoXsgarbanzosX
½ cup couscous
125ml vegetable stock (or chicken stock)
1 teaspoon smoked paprika
toasted hazelnuts, to garnish
fresh herbs, to garnish

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Instructions

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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.

HFG tip

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.

Nutrition Info (per serve)

Calories 370 cal

Kilojoules 1550 kJ

Protein 30.5 g

Total fat 7.4 g

Saturated fat 1.8 g

Carbohydrates 41.9 g

Sugar 21.9 g

Dietary fibre 12.9 g

Sodium 630 mg

Calcium 83 mg

Iron 3.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.