Chickpea and Roast Vegetable Couscous

INGREDIENTS

  • 300g assorted selection of your favourite vegetables: carrot, capsicum,
  • kumara, pumpkin, etc
  • 300g can chickpeas
  • 1/2 cup couscous
  • 125ml vegetable stock (or chicken stock)
  • 1 teaspoon smoked paprika
  • toasted hazelnuts, to garnish
  • fresh herbs, to garnish

PREPARATION

  1. roasting tray and spray with olive oil. Roast until tender, about 30 minutes depending on the type of veges.
  2. Bring stock to the boil in a pot. Place couscous in a glass bowl, add paprika and mix well. Pour boiling stock over the top to just cover couscous. Put a lid (or large plate) over bowl and leave for 10 minutes. Fluff up couscous with a fork, breaking it up.
  3. Once veges are cooked, add chickpeas and veges to couscous and toss together. Garnish with hazelnuts and herbs

NURITION

Per serving: Energy 1550 kJ (374 Cals), Protein 30.5g, Fat – saturated 7.4g, 1.8g, Carbohydrates – sugars 41.9g, 21.9g, Dietary Fibre 1 2 .9g, Sodium 630mg, Calcium 83mg, Iron 3.2mg

Download the printable version.

Thanks to www.healthyfood.co.nz for the great recipe.