Chickpea, fetta and vegetable couscous

Cooking Vegetarian Chickpea, fetta and vegetable couscous

With tangy fetta, zesty lemon and Moroccan spices, this fresh salad is tasty as well as a belly filler.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Place stock and 1/2 cup cold water in a medium saucepan over high heat. Bring to the boil. Remove from heat. Add couscous. Stir. Cover, set aside for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains. Cover to keep warm.
  2. Meanwhile, heat 2 teaspoons oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 1 minute. Add garlic and seasoning. Cook, stirring, for 1 minute or until fragrant. Add capsicum, carrot, zucchini and chickpeas. Cook, stirring, for 5 minutes or until heated through.
  3. Add couscous to pan with fetta, lemon rind and coriander leaves. Season with salt and pepper. Toss to combine. Drizzle with lemon juice and remaining olive oil. Toss to combine. Serve couscous topped with flaked almonds.

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1 cup Massel vegetable liquid stock
1 1/2 cups couscous
1 1/2 tbsp extra virgin olive oil
1 cup Roasted red onion
1 garlic clove, crushed
2 tsp Moroccan seasoning
1 cup each Roasted capsicum, sliced, Roasted carrot and Roasted zucchini
400g can chickpeas, drained, rinsed
150g fetta cheese, cut into 1cm cubes
3 tsp finely grated lemon rind
3/4 cup fresh coriander leaves
1/4 cup lemon juice
Toasted flaked almonds, to serve
Salt, to season

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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