Chickpea, fetta and vegetable couscous

Recipes / Vegetarian

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

Recipe «Chickpea, fetta and vegetable couscous» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.