with Cherry Tomatoes & Fetta
To amp things up a notch, we’ve swapped your standard rice for couscous, for a light and fluffy 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 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Water
1.25 cup
Couscous
1 packet
Cucumber
1
Snacking Tomatoes
1 packet
Chickpeas
1 packet
Green Dressing
1 packet
Parsley
1 packet
Tomato & herb seasoning
1 sachet
Tomato paste
1 packet
Water
0.5 cup
Fetta Cubes
1 packet
• In a medium saucepan, combine the water (for the couscous) 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 a fork.
• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Drain and rinse chickpeas. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season to taste with salt and pepper and toss to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chickpeas, stirring, until tender, 2-3 minutes. • Add tomato & 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 chickpeas and Greek salad. • Crumble over fetta cubes to serve. Enjoy!
2143
kJ
Energy (kJ)
512
kcal
Calories
13.8
g
Fat
5
g
of which saturates
65.3
g
Carbohydrate
9.3
g
of which sugars
16.7
g
Dietary Fibre
24.4
g
Protein
1401
mg
Sodium
with Mixed Leaves & Crushed Peanuts
