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Roasted pepper couscous with pomegranate dressing
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Serves: 4
• 400g can chickpeas, drained and rinsed
• 1⁄2 tsp ground cumin
• 1⁄2 tsp chilli flakes
• 2 tbsp sunflower oil
• 300g baby sweet peppers, halved
• 1 medium red onion, cut into wedges
• 200g couscous
• 250ml hot fresh vegetable stock
• 1⁄2 x 25g pack fresh coriander, leaves finely chopped
• 1⁄2 x 25g pack flat leaf parsley, leaves finely chopped
• 4 tbsp non-dairy yogurt alternative, to serve
For the dressing
• 2 tbsp extra virgin olive oil
• 1 tbsp pomegranate molasses
• Pinch sugar
• 1 tsp cider vinegar
1. Preheat the grill to high. Toss the chickpeas on a large baking tray with the spices and 1 tbsp oil; season. Grill for 5 minutes. Arrange the peppers and onion over the chickpeas; drizzle with the remaining 1 tbsp oil; season. Grill for 10-12 minutes, until the chickpeas are crispy.
2. Meanwhile, put the couscous in a heatproof bowl. Pour over the stock, stir, then cover and set aside for 7-8 minutes.
3. In a small bowl, mix all the dressing ingredients; season. Fluff the couscous up with a fork, then fold through most of the herbs and the dressing; tip onto a serving plate. Arrange the peppers, onions and chickpeas over the top and scatter over the rest of the herbs. Serve with the yogurt alongside.
Typical values per serving:
Energy |
1,983kJ 473kcals |
---|---|
Fat | 20g |
Saturated Fat | 3.7g |
Carbohydrate | 57g |
Sugars | 14g |
Protein | 12g |
Salt | 0.6g |
Fibre | 8.2g |
Vegetarian/vegan/low in saturated fat
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