Easy As Chickpea Couscous & Greek Salad

Name: Easy As Chickpea Couscous & Greek Salad with Cherry Tomatoes & Fetta
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1.25 cup water (for the couscous); 1 packet couscous; 1 cucumber; 1 packet snacking tomatoes; 1 packet chickpeas; 1 packet Green Dressing; 1 packet parsley; 1 sachet tomato & herb seasoning; 1 packet tomato paste; ½ cup water (for the chickpeas); 1 packet Fetta Cubes

with Cherry Tomatoes & Fetta

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To amp things up a notch, we’ve swapped your standard rice for couscous, for a light and fluffy 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.

Tags:

Climate Superstar

•Calorie Smart

•Veggie

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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.)

cucumber

1 packet

snacking tomatoes

1 packet

chickpeas

1 packet

Green Dressing

1 packet

parsley

1 sachet

tomato & 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)

Nutritional Values

Energy (kJ)2143 kJ

Calories512 kcal

Fat13.8 g

of which saturates5 g

Carbohydrate65.3 g

of which sugars9.3 g

Dietary Fibre16.7 g

Protein24.4 g

Sodium1401 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• 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 a 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 to taste 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, stirring, until tender, 2-3 minutes. • Add tomato & 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.