Roasted Vegetable & Chickpea Couscous with Feta

Name: Roasted Vegetable & Chickpea Couscous with Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: Courgette, in 2 cm chunks × ½; Red bell pepper, in 2 cm pieces × ½; Red onion, in wedges × ⅓; 80 g Cherry tomatoes; 120 g Chickpeas (canned), drained and patted dry; 1 tbsp Olive oil; ½ tsp Ground cumin; ½ tsp Smoked paprika; 3 g Salt; 0.5 g Black pepper; 50 g Couscous; 10 ml Lemon juice; 6 g Fresh parsley, chopped; 40 g Feta, crumbled

35 min · Easy · Serves 1

660 kcal per serving · 24g protein

Roasted courgette, peppers, onion, tomatoes and chickpeas folded into lemony couscous with parsley and crumbled feta.

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Ingredients

Courgette, in 2 cm chunks × ½
Red bell pepper, in 2 cm pieces × ½
Red onion, in wedges × ⅓
80 g Cherry tomatoes
120 g Chickpeas (canned), drained and patted dry
1 tbsp Olive oil
½ tsp Ground cumin
½ tsp Smoked paprika
3 g Salt
0.5 g Black pepper
50 g Couscous
10 ml Lemon juice
6 g Fresh parsley, chopped
40 g Feta, crumbled

Method

Season the tray

Heat the oven to 220°C (200°C fan). On a large baking tray, toss the courgette chunks, red pepper pieces, red onion wedges, cherry tomatoes and drained, patted-dry canned chickpeas with the olive oil, cumin, smoked paprika, two-thirds of the salt and the black pepper.
Roast the vegetables and chickpeas

Spread the vegetables and chickpeas in one layer, using another tray if needed for extra servings. Roast for 22–25 minutes, turning halfway, until tender with a few browned edges. The chickpeas should be firm outside but not hard.
Soak the couscous

Put the couscous and remaining salt in a bowl. Add 75 ml boiling water per serving, or follow the ratio on the packet. Cover for 5 minutes, until absorbed.
Fluff the couscous

Rake a fork through the couscous until the grains are loose and separate, then stir in the lemon juice and chopped parsley.
Combine and top with feta

Fold the roasted vegetables, chickpeas and tray juices through the fluffed couscous. Spoon loosely into shallow bowls and crumble the feta over unevenly, leaving some vegetables visible.