Jewelled Chickpea Couscous Bowl

Jewelled Chickpea Couscous Bowl

with Chermoula Spiced Roasted Veggies

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Sit down to a bowl of rich delights with this jewelled couscous feast. With an assortment of colourful veggies and fruit, plus tender pearl couscous and creamy fetta, you'll want to stage a heist to get your seconds!

Tags:Low Calorie

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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


½ unit

butternut pumpkin

½ sachet

chermoula spice mix


1 tin


1 packet

pearl couscous


1 cube

vegetable stock

1 unit


1 bunch


½ unit


1 block

fetta cheese


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1.25 cup


1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1930 kJ
Fat9 g
of which saturates4.1 g
Carbohydrate67.9 g
of which sugars18.1 g
Dietary Fibre0 g
Protein19.8 g
Cholesterol0 mg
Sodium777 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 1cm chunks. Peel the butternut pumpkin (see ingredients list) and cut into 2cm chunks. TIP: Keep the peel on if you're in a rush! It gets tender after roasting and adds fibre to the meal. Place the carrot and pumpkin on an oven tray lined with baking paper, sprinkle with the chermoula spice blend (see ingredients list) and drizzle with olive oil. Season with a pinch of salt and pepper and toss to coat. Roast until tender, 20-25 minutes.


While the veggies are roasting, drain and rinse the chickpeas. In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the pearl couscous and toast until golden, 1-2 minutes. Add the chickpeas, the water, and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the pan. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. TIP: Pearl couscous has a firm, slightly chewy texture.


While the couscous is boiling, finely chop the cucumber. Pick and finely chop the mint leaves (reserve a few leaves for garnish). Cut the pomegranate (see ingredients list) in half crossways (cutting through the "equator"). Hold a pomegranate half, seeds-side down, over a medium bowl. Using a wooden spoon or rolling pin, whack the pomegranate so the seeds fall into the bowl. Pick out any white pith.


In a medium bowl, combine the cucumber, white wine vinegar, a drizzle of olive oil, a pinch of salt and pepper, 1/2 the mint and 1/2 the pomegranate seeds. Just before serving, toss to coat.


Stir the remaining pomegranate seeds and remaining mint through the couscous chickpea mixture and crumble in the fetta. Season to taste with salt and pepper.


Divide the jewelled chickpea couscous between bowls and top with the chermoula roasted veggies and cucumber salsa. Drizzle with the Greek yoghurt and garnish with the reserved mint leaves.