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!
chermoula spice mix(ContainsSulphites)
pearl couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya, Sulphites)
white wine vinegar
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.