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Spicy Roasted Veg, Chickpea and Couscous Salad
Spicy Roasted Veg, Chickpea and Couscous Salad

Spicy Roasted Veg, Chickpea and Couscous Salad

with Veggie 'Nduja and Yoghurt

Fall in love with salads again with our Spicy Roasted Veg, Chickpea and Couscous Salad. Roasting chickpeas turns them into crispy flavour bombs, adding texture and plant-based protein to your salad whilst still getting your veg in.

Tags:
Calorie Smart
Veggie
Extra spicy
Allergens:
Cereals containing gluten
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Courgette

(May contain traces of: Celery)

125 grams

Baby Plum Tomatoes

1 unit(s)

Red Onion

1 carton(s)

Chickpeas

1 sachet(s)

Mixed Herbs

2 unit(s)

Garlic Clove**

1 sachet(s)

Vegan ‘Nduja

120 grams

Couscous

(Contains: Cereals containing gluten May contain traces of: Soya)

15 grams

Vegetable Stock Paste

1 unit(s)

Lemon

1 bunch(es)

Mint

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2439 kJ
Energy (kcal)583 kcal
Fat18.4 g
of which saturates5.4 g
Carbohydrate78.2 g
of which sugars19.5 g
Dietary Fibre15.7 g
Protein21.9 g
Salt2.7 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Baking Tray
Garlic Press
Lidded saucepan
Large Salad Bowl
Small Bowl

Instructions

Prep the Veg
1

Trim the courgette and slice into 1cm thick rounds.

Halve the baby plum tomatoes. Halve and peel the red onion, then cut each half into 3 wedges.

Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper.

Get Roasting
2

Spread the chickpeas onto a baking tray.

Add the courgette, onion and baby plum tomatoes to the same baking tray and drizzle with oil. Sprinkle over the mixed herbs, season with salt and pepper. Toss to coat, then spread out in a single layer.

Roast on the top shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Cook the Couscous
3

Put a deep saucepan (with a tight-fitting lid) on medium heat with a drizzle of oil. Once hot, add the garlic and half the veggie 'Nduja. Fry for 30 secs.

Stir in the couscous until coated, 30 secs.

Stir in the veg stock paste and water for the couscous (see pantry for amount) and bring to the boil.

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Finish the Prep
4

While everything cooks, cut the lemon into wedges. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a large bowl, mix together the lemon juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.

In a small bowl, mix together the Greek style yoghurt and remaining veggie 'Nduja (add less if you'd prefer things milder).

All Together Now
5

When everything's ready, add the couscous, roasted veg, chickpeas and half the mint to the lemon dressing and toss together.

Serve
6

Share the warm salad between your serving bowls.

Drizzle over the veggie 'Nduja yoghurt and finish by sprinkling over the remaining mint.

Enjoy!

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