Roasted Vegetable and Chickpea Couscous

• 4 tbspolive oil
• 500gcarrots, cut into batons
• 2red onions, cut into wedges
• 2 tspground cumin
• 1 tspground coriander
• 2 x 400gtins chickpeas, drained and rinsed
• 2courgettes, cut into 3cm chunks
• 4garlic cloves, unpeeled
• 1 tspsmoked paprika
• fine salt
• black pepper
• 250gcouscous
• 30 mllemon juice
• 300mlhot vegetable stock
• 20gparsley, chopped
• 200gGreek yoghurt
• Finely grated lemon zest (2 g)

Method

1. 1Heat the oven to 220°C/200°C fan. Divide the carrots and red onions between two large roasting trays. Toss with 2 tbsp olive oil, the cumin, coriander, a little salt and black pepper. Spread in one layer and roast for 12 minutes.
2. 2Pat the chickpeas dry. Divide them, the courgettes and unpeeled garlic between the trays with the smoked paprika and another tablespoon of oil. Toss and roast for 20–23 minutes, swapping the trays halfway, until the carrots are tender and the chickpea edges are golden.
3. 3While the tray finishes, put the couscous in a bowl with the lemon zest and a pinch of salt. Pour over the hot stock, cover with a plate and leave for 5 minutes until the grains have swollen and taken up all the liquid. Fork through with the last tablespoon of oil and most of the parsley.
4. 4Squeeze the soft garlic from its skins into the yoghurt. Discard the skins, then stir in 15 ml lemon juice and a little salt.
5. 5Add the remaining 15 ml lemon juice to the roasting trays and toss to lift the spiced juices. Taste and adjust the seasoning.
6. 6Serve the vegetables and chickpeas over the couscous with spoonfuls of the garlic yoghurt and the last of the parsley.

Per serving

kcal

669

protein

25.4g

fibre

17.1g

carbs

95.9g

fat

19.3g