Crispy Chickpea Vegetable Couscous
- 45 min
- β β¬3.04
- 2 servings
- Easy
An easy traybake with roasted vegetables, couscous and lemon-tahini sauce.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- sesame
- celery
Equipment
- oven
- sheet pan
- large bowl
- knife
- cutting board
- colander
Prepare
Heat the oven to 220Β°C conventional
Heat the oven to 220Β°C conventional. Cut the courgette into 1 cm half-moons.
Cook
Pepper into bite-size pieces and carrots into slim batons
Pepper into bite-size pieces and carrots into slim batons. Pat the chickpeas very dry; chop the parsley.
Roast vegetables and chickpeas
Toss the chickpeas and vegetables on a large tray with olive oil, smoked paprika, cumin and iodised salt. Spread into one layer and roast for 25β30 minutes, turning after 15 minutes.
Put the couscous and stock powder in a heatproof bowl
Put the couscous and stock powder in a heatproof bowl. Pour over the tap water listed in the ingredients, cover and leave for 8 minutes, then fluff with a fork.
Whisk the tahini and lemon juice
Whisk the tahini and lemon juice. Work in the tap water listed in the ingredients one tablespoon at a time until smooth and pourable.
Check for doneness
Remove the tray when the chickpeas are dry and crisp and the vegetable edges are browned. Check any large carrot pieces are tender before serving.
Finish
Divide the couscous between the serving bowls
Divide the couscous between the serving bowls. Top with the roasted vegetables and chickpeas, then finish with tahini sauce and parsley.
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