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Roasted pepper couscous with pomegranate dressing
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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
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
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:
This recipe was first published in Wed Jul 21 15:50:31 BST 2021.
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