Moroccan Chickpea Cous Cous
Take a trip to Northern Africa with this classic and easy to make dish.
This cous cous combines beautfully cooked vegetables and natural yoghurt to ground
the amazing soft texture of the cous cous. Great to serve for guests and families.
Servings: 2
Ingredients
½ cup San Remo Wholemeal Cous Cous
Extra Virgin Olive Oil, drizzled
¼ Pumpkin, cut into wedges
1 Red Capsicum, quartered
1/3 cup Pine Nuts
1 Garlic Clove, minced
1 x 400g can Chickpeas, drained and rinsed
½ Lemon, juiced
½ Red Onion, sliced
1 small bunch Basil Leaves
¼ cup Natural Yoghurt
Spices
Oregano, sprinkled
Thyme, sprinkled
Marjoram, sprinkled
Salt & Pepper, to taste
Method
1. Preheat oven to 180 degrees and prepare two baking trays.
2. Lightly coat pumpkin with oil and spices, spread on a baking tray and roast for 10 minutes.
3. Coat capsicum with oil and spices, spread on the second baking tray and roast for 20 minutes or until the pumpkin and capsicum has softened and lightly charred.
4. Meanwhile, toast pine nuts in a frying pan on a low heat until browned and set aside.
5. Heat olive oil in frying pan on a medium heat.
6. Add garlic and chickpeas to pan and toss occasionally until chickpeas have browned, approximately 8-10 minutes.
7. Meanwhile, prepare couscous as per packet instructions. Once cooked, stir through lemon juice.
8. Plate couscous with roasted pumpkin and capsicum, toasted pine nuts and chickpeas, red onion, basil leaves and drizzle with yoghurt.