Giant Couscous with Crunchy Chickpeas
with roasted vegetables & Greek-style cheese4.0(190)
Calories
:
801 kcalProtein
:
26.9g proteinDifficulty
:
MediumVeggie
Allergens:
- Tarwe
- Melk (inclusief lactose)
- Ei
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
In this recipe, you'll roast the chickpeas in the oven until they're crispy. For extra crunch, pat them dry before you cook them - and don't forget to add a pinch of salt!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Bell pepper
1 piece
Roma tomato
½ pack
Chickpeas
½ sachet(s)
Middle Eastern spice mix
1 piece
Garlic
¼ piece
Lemon
75 g
Giant couscous
(Contains: Ei, Mosterd, Soja, Lupine, May contain traces of allergens, Tarwe)
35 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ piece
Courgette
5 g
Fresh curly parsley & thyme
Not included in your delivery
½ tablespoon
[Plant-based] butter
1.5 tablespoon
Olive oil
200 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3352 kJ
Calories801 kcal
Fat38.8 g
Saturated Fat14.3 g
Carbohydrate80.3 g
Sugar14.1 g
Dietary Fiber18.3 g
Protein26.9 g
Salt2.4 g
Potassium250 mg
Calcium35 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Baking Sheet with Baking Paper
•Strainer
•Paper Towel
•Wok or sautépan
Cooking Steps
1
- Preheat the oven to 220°C and prepare the stock.
- Slice the courgette into crescents and dice the bell pepper. Cut the tomato into wedges, then transfer all three to a bowl, along with half each of the thyme and olive oil (see Tip).
- Season with salt and pepper, then toss well to coat and transfer to one side of a parchment-lined baking sheet.
Tip: you can add the thyme sprigs whole so as to save time.
2
- Drain and rinse the chickpeas and then pat dry with kitchen paper.
- Transfer to the same bowl, along with the Middle Eastern spices and the rest of the olive oil.
- Season with salt and pepper, then toss well to coat and transfer to the other side of the baking sheet.
- Roast in the oven for 20 minutes or until the chickpeas are golden-brown, tossing halfway.
3
- Crush or mince the garlic. Juice the lemon. Roughly chop the parsley.
- Melt the butter in a wok or deep frying pan over medium-high heat. Fry the garlic for 1 minute, then stir in the giant couscous and the rest of the thyme.
- Toast the grains for 2 - 3 minutes, then add the stock.
- Allow to cook gently for 12 - 14 minutes, adding extra water as necessary if it seems too dry.
4
- Crumble the Greek-style cheese.
- Stir the vegetables into the giant couscous, along with half of the cheese and 2 tsp lemon juice per person. Season to taste with salt and pepper.
- Serve the giant couscous in bowls or deep plates.
- Top with the chickpeas, then garnish with the parsley and the rest of the cheese.
