HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Pearl Couscous
Mediterranean Pearl Couscous

Mediterranean Pearl Couscous

with Roasted Chickpeas & Fetta

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We feel like chickpeas tonight! That’s why we roasted these little beauties in a tasty, smoked paprika mix and served them on a bed of golden, roasted veg. With its topping of creamy, luscious fetta, you’ll understand why we’re obsessed with this bowl of goodness.

Tags:Low Calorie
Allergens:Tree NutsGlutenMilk

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 punnet

cherry tomatoes

1 unit

red onion

1 unit


1 tin


(May be present Gluten, Lupin, Soy)

1 sachet

smoked paprika

2 packet


(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 unit


1 bunch


1 packet

pearl couscous


1 block

fetta cheese


Not included in your delivery

olive oil

1 cup


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2300 kJ
Fat17.5 g
of which saturates4.9 g
Carbohydrate66.3 g
of which sugars10.1 g
Dietary Fibre0 g
Protein24.3 g
Cholesterol0 mg
Sodium691 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the cherry tomatoes in half. Slice the red onion into 2cm wedges. Cut the zucchini into 2cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time.


Place the garlic, cherry tomatoes, red onion and zucchini on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast on the middle rack of the oven for 20-25 minutes or until tender.


While the veggies are roasting, drain and rinse the chickpeas. On the second oven tray lined with baking paper, toss together the chickpeas, smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack for 15-20 minutes or until golden and slightly crispy. In the last 5 minutes of cook time, add the walnuts to the oven tray with the chickpeas and roast until golden. TIP: For the low calorie option, use just 1/2 the walnuts!


While the chickpeas are roasting, bring the water (see ingredients list) to the boil in a medium saucepan. Cut the lemon into wedges. Finely chop the parsley.


Add the pearl couscous to the saucepan of boiling water. Cover with a lid and reduce the heat to low. Cook for 8-10 minutes, or until just tender. Add the roast veggies and parsley to the saucepan. Drizzle with a little olive oil, add the salt (see ingredients list) and season with a pinch of pepper. Gently toss to combine.


Divide the Mediterranean pearl couscous between bowls and top with the roasted chickpeas and walnuts. Crumble over the fetta and serve with lemon wedges.