Couscous Bowl with Roasted Chickpeas, Feta and Lemon Yogurt
A hearty couscous bowl with crispy chickpeas, feta and a fresh lemon-yogurt dressing. It only needs one pan, one bowl and one baking tray.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 150 g Couscous
- 250 ml Water
- 1 can Canned chickpeas, drained
- 1 pc Red bell pepper
- 0.5 pc Cucumber
- 150 g Cherry tomatoes
- 0.5 pc Red onion
- 100 g Feta
- 150 g Yogurt (3.5% fat)
- 1 pc Lemon, juice
- 1 pc Garlic clove
- 3 tbsp Olive oil
- 1 tsp Sweet paprika powder
- 0.5 tsp Ground cumin
- 1 bunch Parsley, flat-leaf
- Salt
- Pepper
Method
- Preheat the oven to 200 °C conventional heat. Drain the chickpeas, pat them dry with kitchen paper and toss them on a baking tray with 1 tbsp olive oil, paprika powder, cumin, salt and pepper.
- Roast the chickpeas in the oven for 15 to 20 minutes until crispy, turning them once.
- While the chickpeas roast, deseed the bell pepper and cut it into small cubes. Dice the cucumber and red onion as well, and halve the tomatoes.
- Put the couscous in a bowl, pour 250 ml boiling water over it, cover with a plate and let it soak for 5 minutes. Then fluff it up with a fork.
- For the dressing, stir together the yogurt, the juice of the lemon, one finely chopped garlic clove, 2 tbsp olive oil, salt and pepper until smooth.
- Finely chop the parsley. Crumble the feta.
- Divide the couscous between two bowls and top with bell pepper, cucumber, onion, tomatoes and the roasted chickpeas.
- Sprinkle with feta and parsley, drizzle the yogurt dressing over the top and serve immediately.