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!
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.
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
1 drizzle
olive oil
¾ cup
water (for the couscous)
⅓ cup
Water
• 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.
• 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.
• 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.
• Divide couscous between bowls.
• Top with chickpeas and Greek salad.
• Crumble over fetta cubes to serve. Enjoy!