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Chickpea, fetta and vegetable couscous
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Tangy feta, zesty lemon, and Moroccan spices create a flavorful and satisfying salad.
Ingredients:
  • 255.00 gm vegetable liquid stock
  • 375.00 ml couscous
  • 27.30 gm extra virgin olive oil
  • 250.00 ml Roasted red onion (see related recipe)
  • 1 garlic clove, crushed
  • 2 tsp Moroccan seasoning
  • 250.00 ml red capsicum, roasted
  • 250.00 ml carrot, roasted
  • 250.00 ml zucchini, roasted
  • 400g can chickpeas, drained, rinsed
  • 150g fetta cheese, cut into 1cm cubes
  • 3 tsp finely grated lemon rind
  • 187.50 ml fresh coriander leaves
  • 65.63 gm lemon juice
  • Toasted flaked almonds, to serve
  • Salt, to season
Instructions:
  • In a saucepan over high heat, bring stock and 1/2 cup cold water to a boil. Take the saucepan off the heat, then add couscous, stir, cover, and let it sit for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork to separate the grains and keep it covered to stay warm.
  • In a large frying pan over medium-high heat, heat 2 teaspoons of oil. Add the onion and cook for 1 minute, stirring occasionally. Stir in the garlic and seasoning and cook for another minute until fragrant. Add capsicum, carrot, zucchini, and chickpeas and cook for 5 minutes, stirring occasionally, until heated through.
  • Combine couscous with feta, lemon rind, and coriander leaves in a pan. Season with salt and pepper, then toss to mix. Drizzle with lemon juice and the remaining olive oil. Serve the couscous topped with flaked almonds.

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