Easy Roasted Chickpea Couscous You’ll Make on Repeat

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a protein-rich alternative, while bulgur is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and cook faster, while canned beans are budget-friendly.

Preheat the oven to 180°.

Dice a red onion, a red pepper, and a courgette into small pieces and place them in a bowl.

Drain a jar of chickpeas and add them to the bowl with the diced vegetables.

Pour a glug of olive oil over the vegetables and sprinkle with salt and black pepper, then toss to coat.

Spread the vegetable and chickpea mixture onto a baking tray and roast for 20 to 25 minutes until soft, golden, and starting to catch at the edges.

In a large heatproof bowl, add 180 g of dried couscous and 40 g of raisins.

Pour 300 ml of boiling water into a jug and add 1 teaspoon each of cumin, coriander, and turmeric, and half a teaspoon of cinnamon to the couscous.

Add 2 grated garlic cloves and the juice of half a lemon to the couscous, then pour the boiling water over it and stir.

Cover the bowl with a dinner plate and let it steam for 10 minutes.

After 10 minutes, fluff the couscous with a fork until light, fluffy, and golden.

Grate a big carrot and add it to the couscous.

Chop a generous amount of herbs including coriander, parsley, and mint, and stir them into the couscous along with the roasted vegetables.

In a bowl, whisk together tahini, lemon juice, maple syrup, and a splash of cold water until creamy and ready to drizzle.

Spoon the couscous into bowls or onto a sharing platter, drizzle with the tahini sauce, and scatter with toasted almonds and pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary