Quick Paprika Chickpea & Couscous Bowl
with Goat Cheese & Cherry Tomato Salad
- Gluten
- Wheat
- Almond
- Milk
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
- Gluten
This wholesome dish features herby tomato chickpeas, creamy goat cheese and fluffy couscous for a satisfying vegetarian meal that’s as nourishing as it is delicious. Whip it up for a speedy dinner which also doubles as a delicious lunch! This recipe is under 650kcal per serving.
Ingredients
1 packet
Chickpeas
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Mixed Salad Leaves
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Onion
1
Snacking Tomatoes
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
¾ cup
water (for the couscous)
⅓ cup
water (for the chickpeas)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• In a medium saucepan, combine the water (for the couscous) and vegetable stock pot 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, halve snacking tomatoes. Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chickpeas and sliced onion, stirring occasionally, until softened, 4-5 minutes. Add paprika spice blend and tomato paste and cook, until fragrant, 1 minute.
• Stir in the water (for the chickpeas) and simmer, until slightly reduced, 1 minute. Season with salt and pepper.
• In a medium bowl, combine snacking tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Season with salt and pepper.
• Divide couscous and cherry tomato salad between bowls. Top couscous with paprika chickpeas.
• Crumble over marinated goat cheese.
• Sprinkle over flaked almonds to serve. Enjoy!
