with Cherry Tomatoes & Fetta
To amp things up a notch, we've swapped your standard rice for couscous for a fluffy and fragrant delight. You've also got yourself some hearty chickpeas, Greek salad with fetta, and a luscious green dressing, all of which are major flavour powerhouses that give you a light, bright and tasty dish! *This recipe is under 550kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Water
1.25 cup
Couscous
1 packet
Cucumber
1
Snacking Tomatoes
1 packet
Carrot
1
Chickpeas
1 packet
Green Dressing
1 packet
Parsley
1 packet
Garlic & herb seasoning
1 packet
Tomato paste
1 packet
Water
0.5 cup
Fetta Cubes
1 packet
• In a medium saucepan, combine the water (for the couscous) and and a generous pinch of salt and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Grate carrot. • Drain and rinse chickpeas. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and chickpeas until tender, 2-3 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer until slightly thickened, 1-2 minutes.
• Divide couscous between bowls. • Top with Mediterranean chickpeas and cherry tomato salad. • Crumble over fetta cubes to serve. Enjoy!
2069
kJ
Energy (kJ)
495
kcal
Calories
10.9
g
Fat
3.2
g
of which saturates
70
g
Carbohydrate
12.9
g
of which sugars
17.4
g
Dietary Fibre
22.2
g
Protein
988
mg
Sodium
with Lemongrass Coconut Dressing & Crispy Shallots