Fetta & Chickpea Veggie Couscous
with Greek-Style Yoghurt & Roasted Almonds | Serves 4
- Wheat
- Gluten
- Almond
- Milk
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
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!
Ingredients
1
Pumpkin
2
Capsicum
1
Zucchini
2 packet
Chickpeas
1 sachet
Garlic & Herb Seasoning
1 sachet
Dried Oregano
1 packet
Couscous
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Vegetable Stock Pot
1
lemon
2 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
baby spinach leaves
4 packet
Fetta Cubes
(Contains: Milk;)
4 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1.5 cup
boiling water
drizzle
white wine vinegar
Utensils
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!
