Chickpea Couscous & Greek Salad Bowl
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Chickpea Couscous & Greek Salad Bowl

Chickpea Couscous & Greek Salad Bowl

with Cherry Tomatoes & Fetta

To amp things up a notch, we've swapped your standard rice for 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!

This recipe is under 550kcal per serving.

Tags:
Calorie Smart
Veggie
Climate Superstar
Allergens:
Gluten
Wheat
Milk

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1

cucumber

1 packet

snacking tomatoes

1

carrot

1 packet

chickpeas

(May be present: Wheat, Gluten. )

1 packet

Green Dressing

1 packet

parsley

1 packet

garlic & herb seasoning

1 packet

tomato paste

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

1.25 cup

water (for the couscous)

½ cup

water (for the chickpeas)

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Nutritional Values

Energy (kJ)2069 kJ
Calories495 kcal
Fat10.9 g
of which saturates3.2 g
Carbohydrate70 g
of which sugars12.9 g
Dietary Fibre17.4 g
Protein22.2 g
Sodium988 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• In a medium saucepan, combine the water (for the couscous) and and a generous pinch of salt 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 fork.

2
2

• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Grate carrot. • Drain and rinse chickpeas. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and chickpeas until tender, 2-3 minutes. • Add garlic & 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.

4
4

• Divide couscous between bowls. • Top with Mediterranean chickpeas and cherry tomato salad. • Crumble over fetta cubes to serve. Enjoy!