Couscous with roast vegetables, chickpeas and herb yoghurt
Oven-roast courgette, peppers, red onion, cherry tomatoes and chickpeas with cumin, tossed with couscous, lemon and fresh herbs and served with a cold garlicky herb yoghurt. Fennel works well among the vegetables, and many scatter over crumbled feta or olives.
- 30 minTime
- 18 minHands-on
- 4Portions
- ≈ 31 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 1Courgette
- 2Bell peppers, ideally red and yellow
- 1Red onion
- 250 gCherry tomato
- 450 gChickpeas, 2 tins, rinsed
- 2 tbspOlive oil
- 1 tspCumin, ground
- to tasteSalt
- to tasteBlack pepper
- 2 ½ dlCouscous, ideally wholewheat
- 1 cubeVegetable stock, cube
- 1Lemon, zest and juice
- 2 dlGreek yoghurt
- 1 cloveGarlic
- ½Mint, pot
- ½Parsley, pot
Method
- Heat the oven to 225 °C. Cut the courgette and peppers into pieces of about 2 cm and the red onion into wedges. Spread them on a lined baking tray with the tomatoes and chickpeas. Drizzle with the oil, sprinkle with cumin, salt and pepper and toss.
- Roast in the middle of the oven for about 20 minutes, until the vegetables are soft and coloured.
- Bring water to the boil with the stock cube as the packet says. Stir in the couscous, take the pan off the heat and leave it to swell under a lid for 5 minutes.
- Chop the mint and parsley. Stir half the herbs and the crushed garlic into the yoghurt and season with salt.
- Fluff the couscous with a fork and fold in the lemon zest and juice, the rest of the herbs and the roast vegetables and chickpeas. Serve with the herb yoghurt.
The cost is estimated from Swedish grocery prices.
