Chickpea Couscous & Greek Salad Bowl
with Cherry Tomatoes & Fetta- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
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 650kcal per serving.*
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
cucumber
1 packet
Snacking Tomatoes
1 packet
chickpeas
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)
Utensils
Cooking Steps
• In a medium saucepan, combine the water (for the couscous) 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.
• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Drain and rinse chickpeas. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season with salt and pepper and toss to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chickpeas, tossing, 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.
• Divide couscous between bowls. • Top with chickpeas and Greek salad. • Crumble over fetta cubes to serve. Enjoy!
