Recipes
Recipes

Vibrant veggie cous cous with chickpeas

This Moroccan-inspired dish is bursting with flavours and colours

This Moroccan-inspired dish is bursting with flavours and colours

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(43 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.16 per serving

Nutritional Information

Each 448g serving contains

Energy
2343kj
560kcal
28%
Fat
9.0g
Med
13%
Saturates
0.9g
Low
5%
Sugars
32.3g
High
36%
Salt
0.81g
Med
14%
of your reference intake.
Typical energy values per 100g:
523kj/125kcal

Ingredients

300g cous cous

150g Asda Three Raisin Mix

Zest and juice 1 lemon

1tbsp rapeseed oil

1 red onion, finely chopped

2 x 400g tins chickpeas in water, drained and rinsed

2 cloves garlic, crushed

1tsp smoked paprika

100g Asda pitted black olives, drained

1 red pepper, deseeded and finely sliced

½ cucumber, finely chopped

30g pack flat-leaf parsley, finely chopped

60g Asda Wild Rocket

Method

1
Put the cous cous and raisins in a large bowl, season with pepper then cover with boiling water, to 2cm above the level of the cous cous. Cover with a plate; set aside for 15 mins.
2
Fluff the cous cous with a fork. Mix through the lemon zest and juice.
3
Meanwhile, heat the oil in a large frying pan on a high setting. Fry the onion for 5 mins, stirring occasionally, until just softened. Add the chickpeas, garlic, paprika and 60ml water; cook for 8-10 mins, tossing often, until the liquid evaporates.
4
Stir the chickpeas into the cous cous, along with the olives, cucumber, pepper and parsley. Gently mix through the rocket, taking care not to bruise it, then serve immediately.