Dukkah Roasted Chickpeas and Veggies with Mint Couscous
( SERVES 4 )
Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s chermoula roast veggies, plus dukkah chickpeas and a lightly seasoned couscous that's all brought together with a cooling mint yoghurt. Go big with us, you’ll be glad you did.
- Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into 2cm florets. Cut the carrot (unpeeled) into 1cm batons. Slice the red onion into 1cm wedges. Slice the lemon (see ingredients list) into wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time.
- In a large bowl, combine a pinch of chilli flakes (if using), the chermoula spice blend, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Add the cauliflower, carrot and onion and toss to coat. Spread the spiced veggies over an oven tray lined with baking paper and roast until tender, 25-30 minutes. TIP: Don't worry if the veggies char slightly, this will add to the flavour!
- While the veggies are roasting, drain and rinse the chickpeas and pat dry using paper towel or a clean tea towel. In the same bowl you tossed the veggies in, combine the dukkah and a good drizzle of olive oil. Add the chickpeas, toss to coat and spread over a second oven tray lined with baking paper. Roast until golden, 20-25 minutes. TIP: Patting the chickpeas dry helps them crisp up in the oven.
- Finely chop the garlic (or use a garlic press). Pick and thinly slice the mint leaves. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 30 seconds. Carefully pour the garlic oil mixture into a small bowl. Add the Greek yoghurt, a squeeze of lemon juice and 1/2 the mint and season with a pinch of salt and pepper. Mix well to combine. Set aside.
- Return the saucepan to a high heat and bring the water and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the liquid is absorbed, 5 minutes. Fluff up with a fork. Add the remaining mint and gently stir to combine. In a large bowl, place the roasted veggies, baby spinach leaves and dukkah roasted chickpeas and gently toss to combine. TIP: Allow the veggies to cool slightly before tossing to keep the spinach leaves crisp.
- Divide the mint couscous between plates. Top with the dukkah chickpea and roast veggie toss. Serve with the mint yoghurt and remaining lemon wedges.