|CousCous with roasted vegetables, chickpeas, and almonds
- 200g HELIOS CousCous
- 240 ml chicken broth
- 200g chickpeas, boiled and rinsed
- 1 large red bell pepper, cored and diced
- 2 medium carrots, halved through length and sliced
- 1 small red onion, diced
- 1 medium zucchini, halved through length and sliced
- 100g raisins
- 4 tbsp olive oil
- 2 tsp lemon juice
- 2 garlic cloves, minced
- 1 tsp cumin, ground
- 1 tsp coriander, ground
- ½ tsp turmeric
- ½ tsp cinnamon
- 60g almonds, slivered
- 2 tbsp fresh mint
Preheat oven to 200 °C. Cover tray with baking sheet. Place bell pepper, carrots, onion, and zucchini on baking sheet. Drizzle with 1 tbsp olive oil and season. Roast about 15' until tender and golden. While vegetables are roasting, whisk together 3 tbsp olive oil, lemon juice, garlic, cumin, coriander, cinnamon in a mixing bowl, and season with ¼ tsp salt. Set aside.
Boil chicken broth with ½ tsp salt and turmeric. Place CousCous and raisins in a large bowl, pour hot chicken broth over couscous and stir. Cover bowl with plastic wrap and let rest for 5’. Add roasted vegetables, chickpeas, almonds, coriander, mint and lemon to couscous. Toss. Serve warm.
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