Giant Couscous with Crunchy Chickpeas

Name: Giant Couscous with Crunchy Chickpeas with roasted vegetables & Greek-style cheese
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 piece Bell pepper; 2 piece Roma tomato; 1 pack Chickpeas; 1 sachet(s) Middle Eastern spice mix; 2 piece Garlic; ½ piece Lemon; 150 g Giant couscous; 75 g Greek-style cheese; 10 g Fresh curly parsley & thyme; Yellow courgette; 1 tablespoon [Plant-based] butter; 3 tablespoon Olive oil; 400 milliliters Low sodium vegetable stock; to taste Salt and pepper

with roasted vegetables & Greek-style cheese

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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!

Tags:

Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time25 minutes

DifficultyMedium

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

35 g

Greek-style cheese

5 g

Fresh curly parsley & thyme

Yellow courgette

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

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.

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.

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.

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.