Roasted carrot and chickpea couscous with whipped vegan ‘feta’

Roasted carrot & chickpea couscous with whipped vegan ‘feta’

Made by blitzing vegan cheese alternative and plant-based 'feta', you’d be forgiven for thinking these tart yet creamy dollops were the real deal!

  • Vegan

  • Vegetarian

  • High in fibre

  • 2 of your 5 a day

  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins


  • 25g pack fresh coriander
  • 1 tbsp extra virgin olive oil
  • 1 preserved lemon, flesh removed, rind finely chopped
  • 15g root ginger, peeled and finely grated
  • 150g pack baby rainbow carrots, halved
  • 400g can chickpeas, drained and rinsed
  • 1 vegetable stock cube
  • ½ tsp turmeric
  • 120g giant wholemeal couscous
  • 115g pack baby spinach
  • 15g vegan original soft spreadable cream cheese
  • 20g Violife Greek White Block
  • Lemon juice, to taste