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Mediterranean Recipes

Easy As Chickpea Couscous & Greek Salad

Easy As Chickpea Couscous & Greek Salad

Easy As Chickpea Couscous & Greek Salad

with Cherry Tomatoes & Fetta

Up to 180$ + Free Treats / Extras for Life

To amp things up a notch, we’ve swapped your standard rice to couscous for a fluffy and fragrant delight. You’ve also got yourself some hearty chickpeas, Greek salad with fetta and a luscious green dressing, all of which are major flavour powerhouses that give you a light, bright and tasty dish!

Tags:

Mediterranean

•Climate Superstar

•Veggie

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1

Cucumber

1 packet

Tomato Paste

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Chickpeas

1 packet

Green Dressing

1 packet

Snacking Tomatoes

1 packet

Fetta Cubes

(Contains: Milk;)

1 sachet

Tomato & Herb Seasoning

1 packet

Parsley

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

¾ cup

water (for the couscous)

⅓ cup

Water

Nutritional Values

Calories554 kcal

Energy (kJ)2320 kJ

Fat18.7 g

of which saturates5.8 g

Carbohydrate65.7 g

of which sugars10.1 g

Dietary Fibre16.1 g

Protein24 g

Sodium1720 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Make the couscous

1

• In a medium saucepan, combine the water (for the couscous) and vegetable stock (see ingredients) and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

Get prepped

2

• Meanwhile, thinly slice cucumber into half-moons.
• Halve snacking tomatoes.
• Drain and rinse chickpeas.
• In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season with salt and pepper and toss to combine.

Cook the chickpeas

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chickpeas, stirring, until tender, 2-3 minutes.
• Add tomato & herb seasoning and tomato paste and cook, stirring until fragrant, 1-2 minutes.
• Stir in the water (for the chickpeas) and simmer until slightly thickened, 1-2 minutes. Season to taste.

Finish & serve

4

• Divide couscous between bowls.
• Top with chickpeas and Greek salad.
• Crumble over fetta cubes to serve. Enjoy!

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