Chickpea and roast vegetable couscous
Time to make: 40 mins
Total cost: $ 13.24 / $ 6.62 per serve
(at time of publication)
- 300g assorted selection of your favourite vegetables: carrot, capsicum, kumara, pumpkin, etc
- 300g can chickpeas
- 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.
Hanu de Jong
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