Couscous with Roasted Chickpeas
Serves 220 mins prep15 mins cook
A delightful couscous dish combined with roasted chickpeas, red peppers, shallots, and tomatoes. This easy-to-make recipe highlights the versatility of couscous and its compatibility with various healthy toppings. Ideal for lunch or dinner, it incorporates olive oil, garlic, and a variety of seasonings for a flavorful experience.
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What you need
Instructions
1: Prepare the couscous by filling about 1/4 of a bowl with couscous. 2: Add a splash of olive oil, lemon juice, garlic salt, pepper, and oregano. 3: Mix and cover the couscous with boiling water. 4: Place a plate on top and leave for 10 minutes, stirring halfway. 5: For the roasted chickpeas, use 1 tin, and season with olive oil, paprika, garlic salt, and pepper. 6: Roast in the oven on high heat for at least 15 minutes, adjusting for your desired crispiness. 7: Prepare the roasted red pepper, tomato, and shallots drizzled in olive oil, balsamic vinegar, oregano, salt, and pepper. 8: Roast these on a lower heat for longer if preferred, but can be cooked with the chickpeas at the same time. 9: For a fresh salad, chop fresh parsley, spring onion, and iceberg lettuce, then mix into the couscous. 10: Add a dollop of red pesto or hummus as desired. 11: Plate everything together by adding the roasted veggies into the bowl with the couscous.View original recipe