Fetta & Chickpea Veggie Couscous

Name: Fetta & Chickpea Veggie Couscous with Greek-Style Yoghurt & Roasted Almonds | Serves 4
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 Pumpkin; 2 Capsicum; 1 Zucchini; 2 packet Chickpeas; 1 sachet Garlic & Herb Seasoning; 1 sachet Dried Oregano; 1 packet Couscous; 1 packet Vegetable Stock Pot; 1.5 cup boiling water; 1 lemon; 2 packet roasted almonds; 1 packet baby spinach leaves; drizzle white wine vinegar; 4 packet Fetta Cubes; 4 packet Greek-style yoghurt

with Greek-Style Yoghurt & Roasted Almonds | Serves 4

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This herby, veggie and chickpea-loaded couscous brings colour and crunch to the table for a feast you'll be craving more of. With this ample serving you'll have plenty of leftovers to heat up for later!

Allergens:

Wheat

•Gluten

•Almond

•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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

/ Serving 4 people

Pumpkin

Capsicum

Zucchini

2 packet

Chickpeas

1 sachet

Garlic & Herb Seasoning

1 sachet

Dried Oregano

1 packet

Couscous

1 packet

Vegetable Stock Pot

lemon

2 packet

roasted almonds

1 packet

baby spinach leaves

4 packet

Fetta Cubes

4 packet

Greek-style yoghurt

Not included in your delivery

olive oil

1.5 cup

boiling water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2993 kJ

Calories715 kcal

Fat32.7 g

of which saturates11.8 g

Carbohydrate67.7 g

of which sugars24.8 g

Dietary Fibre18.9 g

Protein35.1 g

Sodium1658 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240ºC/220ºC fan-forced. • Slice pumpkin into wedges. Roughly chop capsicum. Cut zucchini into bitesized chunks. Drain and rinse chickpeas. • Divide between two lined oven trays and sprinkle over garlic & herb seasoning and dried oregano. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, boil the kettle. In a large heatproof bowl, add couscous and vegetable stock pot. • Add the boiling water and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Slice lemon into 4 wedges. Roughly chop roasted almonds. • To bowl with couscous, add roasted veggies, chickpeas, almonds, baby spinach leaves, a drizzle of white wine vinegar and toss to combine. Season to taste.

• Divide chickpea veggie couscous and lemon wedges between 4 microwavesafe containers, cover with a lid and refrigerate. • When ready to serve, remove lemon wedges and microwave on high for 4 minutes, stirring halfway, until heated through. • Squeeze over lemon juice. Crumble over fetta cubes. Serve with Greek-style yoghurt. Enjoy!