Lunch
Roasted vegetable couscous
Couscous, chickpeas, courgettes and roasted peppers
- Ready in 35 min
- 485 kcal
Suits: Balanced, Mediterranean, Vegetarian, Vegan
Per serving
- kcal
- 485
- Protein
- 21 g
- Carbs
- 80 g
- Fat
- 11 g
Ingredients
- 60 g couscous
- 130 g chickpeas
- 180 g courgettes
- 100 g red pepper
- 6 ml olive oil
Method
- Heat the oven to 220°C (200°C fan). Cut the courgettes and red pepper into bite-sized chunks, toss with the olive oil, salt and black pepper and spread out on a large baking tray.
- Roast for 15 minutes. Meanwhile, drain and rinse the chickpeas and pat them dry.
- Stir the chickpeas into the vegetables and roast for another 10 minutes, until the vegetables are soft and charred at the edges and the chickpeas are hot.
- While they roast, put the couscous in a heatproof bowl with a pinch of salt, pour over boiling water from the kettle to the same volume as the couscous, cover and leave for 5 minutes.
- Fluff the couscous with a fork, fold in the roasted vegetables, chickpeas and their juices from the tray and serve warm.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens