Dukkah-Spiced Saucy Chickpea Couscous Bowls
with Sweet Peppers & Mint Chermoula
Cooking time
15 minutes
Servings
2/4
Calories
650 /serving
Enjoy a casual dinner that reveals a surprisingly complex array of tastes and textures. These bountiful bowls are lined with warm, fluffy, finely grained couscous. Ladled over top, a saucy stew is plumped with two kinds of peppers (green and sweet) sautéed in garlic, and loaded with chickpeas for sustenance. Fire up the flaves with roasted red pepper spread, lemon juice and sesame-based dukkah spices, and extra charm from quick-made chermoula, a minty, herby, zingy North African condiment.
We will send you:
- 1 Bunch of mint
- 2 Garlic cloves
- 1 Lemon
- 1 Green pepper
- 1 Sweet pepper
- 540ml Chickpeas (canned)
- 15ml Roasted red pepper spread
- 100g Couscous
- 30ml Vegetable demi-glace
- 10g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Sesame, Sulphites, Wheat
You will need:
Small pot (or kettle)
Large pan
Strainer
Oil
Salt & pepper (S&P)
Large heatproof bowl
Total Fat
26 g
Saturated Fat
3 g
Sodium
610 mg
Total Carb
92 g
Sugars
13 g
Protein
22 g
Fibre
19 g
Preparation
Mise en place
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Drain and rinse the chickpeas. Core and large-dice both types of peppers. Pick the mint leaves off the stems; finely chop the leaves. Mince the garlic. Juice the lemon.
Cook the couscous
In a large heatproof bowl, combine the couscous and boiling water. Cover and let sit for 10 min. Fluff and keep warm.
Start the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add both types of peppers and sauté, 4 to 5 min., until softened; season with ⅔ of the dukkah and S&P.
Finish the vegetables
To the pan of peppers, add the chickpeas, roasted red pepper spread, demi-glace, ½ the lemon juice and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until combined and saucy; season with S&P.
Make the chermoula
Meanwhile, in a small bowl, combine the mint, remaining garlic, lemon juice and dukkah, 2 tbsp oil (double for 4 portions) and S&P.
Finish & serve
To the pot of couscous, add ⅓ of the chermoula, a drizzle of oil and S&P; stir well. Divide the couscous between your bowls. Top with the vegetables and remaining chermoula. Bon appétit!
