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Oh So Speedy Pearl Couscous & Chickpea Minestrone

with Basil Pesto, Toasted Ciabatta, Leek and Cheese
Emma Blanchet
Emma BlanchetUpdated on June 30, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
802 kcal
Protein
: 
30.5g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Barley
  • Milk
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
  • Cereals containing gluten
  • Rye
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Pearl Couscous

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

1 unit(s)

Bell Pepper

1 unit(s)

Leek

1 carton(s)

Chickpeas

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Wheat, Barley May contain traces of: Cereals containing gluten, Rye)

25 grams

Sun-Dried Tomato Paste

32 grams

Pesto

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pinch

Chilli Flakes

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Soup

10 grams

Butter

Energy (kJ)3356 kJ
Energy (kcal)802 kcal
Fat23.3 g
of which saturates8.6 g
Carbohydrate112 g
of which sugars22.7 g
Dietary Fibre16.5 g
Protein30.5 g
Salt4.6 g
Potassium462.7 mg
Calcium46.8 mg
Iron0.7 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.
•Sieve
•Medium Saucepan
•Kettle
•Chopping Board
•Knife
•Large Saucepan

Cooking Steps

1
  • Boil a full kettle. Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil.
  • Add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.
  • Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.
2
  • Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Heat a drizzle of oil in a large saucepan on medium-high heat.
  • Once hot, add the pepper and leek and fry, 4-5 mins.
  • Add the chickpeas and it's liquid from the tin, passata, red wine stock paste, sugar and water (see pantry for both). 
  • Simmer 4-5 mins.
3
  • Meanwhile, halve the ciabatta.
  • Toast the ciabatta halves in your toaster.
  • Drizzle a little oil over the ciabatta and halve diagonally.
  • When the pearl couscous is cooked, stir it through the minestrone along with the sun-dried tomato paste, pesto, butter (see pantry for amount) and half the cheese.
4
  • Serve the pearl couscous and chickpea minestrone between bowls. 
  • Serve the ciabatta alongside for dipping and scooping. 
  • Sprinkle over the chilli flakes (add less if you'd prefer things milder) and the remaining cheese to finish.

Enjoy!

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