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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, kumara, pumpkin, etc
- 300g can chickpeas
- 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
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 370cal
-
Kilojoules 1550kJ
-
Protein 30.5g
-
Total fat 7.4g
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–Saturated fat 1.8g
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Carbohydrates 41.9g
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–Sugars 21.9g
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Dietary fibre 12.9g
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Sodium 630mg
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Calcium 83mg
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Iron 3.2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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