Moroccan Chickpea CousCous
This recipe was created by Stacey a Melbourne based Qualified Nutritionist & Accredited Health Coach. For more healthy, yet delicious recipes check out her Instagram naturalspoonfuls.
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prep time5minuti
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cook time30minuti
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serves2people
Ingredients
Spices
Method
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Preheat oven to 180ºC and prepare two baking trays.
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Lightly coat pumpkin with oil and spices, spread on a baking tray and roast for 10 minutes.
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Coat capsicum with oil and spices, spread on the second baking tray and roast for 20 minutes or until the pumpkin and capsicum has softened and lightly charred.
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Meanwhile, on low heat toast pine nuts on frypan until browned and set aside.
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In another pan, heat oil on medium heat, add garlic and chickpeas, tossing occasionally and cook for 8 minutes or until chickpeas have browned.
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Meanwhile, prepare couscous as per packet instructions. Once cooked, fluff with a fork and stir through lemon juice.
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Plate couscous with roasted pumpkin and capsicum, toasted pine nuts and chickpeas, red onion, basil leaves and drizzle with yoghurt.
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Serve and enjoy with family and friends!
