Creamy Couscous and Crispy Chickpeas
Pearl couscous, also known as Israeli or giant couscous, forms the base of this dish, creating a creamy, risotto-like texture. It’s finished with crispy roasted chickpeas and a harissa-tahini yoghurt topping. There’s just under 30g of protein per portion and about 560 calories!
Jump to recipePearl couscous, also known as Israeli or giant couscous, forms the base of this dish, creating a creamy, risotto-like texture. It’s finished with crispy roasted chickpeas and a harissa-tahini yoghurt topping. There’s just under 30g of protein per portion and about 560 calories!
How to Store
Transfer to an airtight container and refrigerate. Reheat on the stovetop or in the microwave until piping hot before serving.
Can You Freeze It?
Absolutely! This dish freezes well. Simply defrost overnight in the fridge or use the microwave for a quicker option.
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Creamy Couscous and Crispy Chickpeas
Pearl couscous, also known as Israeli or giant couscous, forms the base of this dish, creating a creamy, risotto-like texture. It’s finished with crispy roasted chickpeas and a harissa-tahini yoghurt topping. There’s just under 30g of protein per portion and about 560 calories!
Ingredients
for the chickpeas
- 1 x 400g can chickpeas, drained
- 1 tsp smoked paprika
- 1 tsp ground garlic
- 1 tsp ground cumin
- Salt, pepper
for the couscous
- 1 onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 tsp ground ginger
- 2 tsp turmeric
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 2 tsp smoked paprika
- 200g pearl couscous (dry weight)
- 200g sweet potato, 1/2 inch cubes
- 1 litre stock
- 60g cream cheese
- Butter/oil, salt and pepper
for the harissa tahini yoghurt
- 200g greek yoghurt
- 2 tbsp tahini
- 2 tbsp harissa
- 2 tbsp red wine vinegar
for the toppings
- 120g feta, crumbled
- 2 spring onion, finely chopped
Method
- Preheat your oven to 220°C (200°C fan). Drizzle about 1 tablespoon of oil onto a small shallow baking tray and add the chickpeas.
- Sprinkle the smoked paprika, ground garlic, ground cumin, salt, and pepper over the chickpeas. Toss everything together well with your hands. Roast in the oven for 15-20 minutes, or until the chickpeas are crisp.
- Heat about 1 tablespoon of butter or oil in a medium pan over medium heat. Add the chopped onion and cook until softened.
- Stir in the garlic, ginger, turmeric, cumin, cinnamon, paprika. Cook for 2 minutes to release the flavours.
- Add the pearl couscous and sweet potato to the pan and stir well. Pour in the stock and bring to a gentle simmer. Cook for 10-15 minutes, stirring frequently, until the couscous and sweet potato is tender.
- For the harissa tahini yoghurt, mix everything together in a small bowl.
- Stir in the cream cheese into the couscous until fully combined.
- Top with crumbled feta, spring onion and harissa yoghurt.
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