Chickpea, fetta and vegetable couscous
Whether or not you are planning an elaborate menu or only going in advance for tomorrow Chickpea, fetta and vegetable couscous. This recipe comes in several years of playing at kitchen. I discover that adding a few ingredients to your recipe provides depth into that which is ordinarily bland. You may well be searching for lighter meals to create together with your leftovers. Great and mild Chickpea, fetta and vegetable couscous ideal for post-vacation. The ingredients in this recipe receive your tongue thumping, and have become waist-friendly when you will need a'snack' after an active holiday. Utilizing several substances as choices, this soup has been loaded with a fall and hot flavor which produces it creamy. The perfect Chickpea, fetta and vegetable couscous to warm up you on cool winter months. Perfect for employing leftover. Meals is also a important component in your daily diet . You should compare the exact amount of that food that you normally eat into the serving size recorded on the tag. Eating large parts or portions may cause weight gain.
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How to make Chickpea, fetta and vegetable couscous
Yield = 4Prep time: 0:10
Cook time: 0:20
Total time: 0:30
Ingredients
- 1 cup Massel vegetable liquid stock
- 1 1/2 cups couscous
- 1 1/2 tablespoons extra virgin olive oil
- 1 cup Roasted red onion (see related recipe)
- 1 garlic clove, crushed
- 2 teaspoons Moroccan seasoning
- 1 cup red capsicum, roasted
- 1 cup carrot, roasted
- 1 cup zucchini, roasted
- 400g can chickpeas, drained, rinsed
- 150g fetta cheese, cut into 1cm cubes
- 3 teaspoons finely grated lemon rind
- 3/4 cup fresh coriander leaves
- 1/4 cup lemon juice
- Toasted flaked almonds, to serve
- Salt, to season
Method
- Step 1 Place stock and 1/2 cup cold water in a medium saucepan over high heat. Bring to the boil. Remove from heat. Add couscous. Stir. Cover, set aside for 5 minutes or until liquid is absorbed. Fluff couscous with a fork to separate grains. Cover to keep warm.
- Step 2 Meanwhile, heat 2 teaspoons oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 1 minute. Add garlic and seasoning. Cook, stirring, for 1 minute or until fragrant. Add capsicum, carrot, zucchini and chickpeas. Cook, stirring, for 5 minutes or until heated through.
- Step 3 Add couscous to pan with fetta, lemon rind and coriander leaves. Season with salt and pepper. Toss to combine. Drizzle with lemon juice and remaining olive oil. Toss to combine. Serve couscous topped with flaked almonds.
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