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Cashew Curried Chickpea Couscous Bowl

Cashew Curried Chickpea Couscous Bowl

with Fresh Mint, Greek Style Yoghurt and Cashew Butter
Lily Stevens
Lily StevensUpdated on July 10, 2026
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Get 50% off your first box & free treats for 2 months!
Calories
: 
707 kcal
Protein
: 
27.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Cashew nuts
  • Nuts
  • Milk
  • Soya
  • May contain traces of allergens
  • Brazil nuts
  • Nuts
  • Peanut
  • Pecan Nuts
  • Cashew nuts
  • Pistachio nuts
  • Walnuts
  • Hazelnuts
  • Macadamia Nuts
  • Almonds

This Cashew Curried Chickpea Couscous Bowl uses cashew butter to build a creamy, savoury sauce for the chickpeas, given a mild heat with curry powder. Serve atop herby couscous you've got a sensationally savoury dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May be present: Soya)

20 grams

Vegetable Stock Paste

1 carton(s)

Chickpeas

120 grams

Sliced Mushrooms

30 grams

Tomato Puree

1 sachet(s)

Curry Powder Mix

30 grams

Cashew Butter

(Contains: Cashew nuts, Nuts May be present: Brazil nuts, Nuts, Peanut, Pecan Nuts, Cashew nuts, Pistachio nuts, Walnuts, Hazelnuts, Macadamia Nuts, Almonds)

1 bunch(es)

Mint

75 grams

Creme Fraiche

(Contains: Milk)

100 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

250 milliliter(s)

Water for the Sauce

1 tbsp

Honey

Energy (kJ)2958 kJ
Energy (kcal)707 kcal
Fat29.6 g
of which saturates12.4 g
Carbohydrate75.2 g
of which sugars15.5 g
Dietary Fibre18.7 g
Protein27.5 g
Salt3.1 g
Potassium567.8 mg
Calcium61.3 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Bowl
•Kettle
•Sieve
•Large Frying Pan

Cooking Steps

Cook the Couscous
1

a) Boil a full kettle.

b) Put the couscous in a large bowl.

c) Pour in the boiled water for the couscous (see pantry for amount), stir in half the vegetable stock paste, then cover tightly with a plate or cling film.

d) Leave to the side for 10 mins or until ready to serve.

Finish the Prep
2

a) Meanwhile, drain and rinse the chickpeas in a sieve.

Get Frying
3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) When hot, add the mushrooms to the pan.

c) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

d) Stir in the tomato puree and curry powder. Fry for 1-2 mins more.

Build the Flavour
4

a) Stir in the chickpeas, cashew butter, remaining vegetable stock paste and water for the sauce (see pantry for amount).

b) Simmer, stirring, until thickened, 5-6 mins.

c) Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).

Final Touches
5

a) Once the sauce has thickened, stir in the honey (see pantry for amount) and creme fraiche.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Season with salt and pepper. Add a splash of water if you feel it needs it.

d) Once the couscous is cooked, fluff up the grains with a fork and stir through half the mint.

Serve
6

a) Share the mint couscous between your serving bowls.

b) Spoon on the chickpea and cashew curry.

c) Top with the yoghurt and finish by sprinkling over the remaining mint.

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