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    Roasted pepper couscous with pomegranate dressing

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    Roasted pepper couscous with pomegranate dressing

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    400g can chickpeas, drained and rinsed
    ó tsp ground cumin
    ½ 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
    ½ x 25g pack fresh coriander, leaves finely chopped
    ½ 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.

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