0 0
Confetti couscous

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 x 400g can chickpeas, drained
1 tsp smoked paprika
1 tsp olive oil
240g wholewheat cous cous
300ml vegetable stock
1 tbsp extra-virgin olive oil
1/2 lemon, juiced
4 spring onions, trimmed and finely chopped
2 carrots, peeled and grated
50g dried apricots
12 sun-dried tomatoes, roughly chopped
2 tsp sumac
1 tbsp fresh coriander, finely chopped
3 tbsp flaked almonds

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Confetti couscous

Cheap, versatile and quick to make, fibre-rich couscous can be served hot or cold and is the perfect accompaniment for meat, fish, stews and roasted vegetables. Just one cup contains over half your daily recommended intake of selenium, which supports fertility and protects against infections.

Features:
  • Spicy
  • Vegan
  • 25 Mins
  • Serves 4
  • Easy

Ingredients

Directions

Share
  1. Coat the chickpeas in the smoked paprika, olive oil and some seasoning and spread out on a baking tray. Roast in a preheated oven at 200c for 20-25 minutes until crisp and golden.

  2. Meanwhile, place the couscous in a bowl and pour over the vegetable stock. Cover with clingfilm and leave for 5-10 minutes to allow the grains to absorb the stock.

  3. Remove the clingfilm and fluff the couscous with a fork. Mix in the extra-virgin olive oil and lemon juice, and season with salt and pepper.

  4. Stir through the spring onions, grated carrot, dried apricots, sun-dried tomatoes, sumac and fresh coriander and mix well. Transfer to a bowl and scatter over the flaked almonds and crispy chickpeas before serving.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Vegetable Lasagne
previous
Vegetable lasagne
Sweet Potato Falafel
next
Sweet potato falafels
Vegetable Lasagne
previous
Vegetable lasagne
Sweet Potato Falafel
next
Sweet potato falafels

Add Your Comment