HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChickpea Powered Mediterranean Couscous
Chickpea-Powered Mediterranean Couscous

Chickpea-Powered Mediterranean Couscous

with Roasted Veggies and Goat Cheese

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Simple Mediterranean flavours come together in the most blissful way in this dish. Fresh and light veggies, couscous and chickpeas fill you up without a heavy feeling. Add ultra creamy goat cheese and you have a winner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can


½ tbsp

Smoked Paprika


227 g


10 g


10 g


1 unit


113 g

Grape Tomatoes

1 unit

Vegetable Broth Concentrate

¾ cup

Pearl Couscous


28 g

Goat Cheese


Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories481 kcal
Fat14 g
Saturated Fat4 g
Carbohydrate73 g
Sugar6 g
Dietary Fiber9 g
Protein17 g
Cholesterol15 mg
Sodium532 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Garlic Press
Medium Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast the chickpeas, zucchini and tomatoes). Start prepping when the oven comes up to temperature!

Drain and rinse the chickpeas. Arrange chickpeas on a baking sheet and gently pat them dry with paper towels. Sprinkle over 1/2 tbsp smoked paprika (double for 4 ppl) and 1 tbsp oil (double for 4 ppl) toss to coat. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through roasting, until golden-brown, 24-26 min.


Meanwhile, wash and dry all produce.* Cut the zucchini into 1⁄2-inch pieces. Strip 1 tbsp thyme leaves (double for 4 people) from stems. Mince or grate the garlic. Zest and juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges.


On another baking sheet, toss the zucchini, tomatoes and half the thyme with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, until the tomatoes start to burst, 12-14 min.


Meanwhile, heat a medium pot over medium-high heat. Add a drizzle of oil, then the garlic and couscous. Toast, stirring occasionally, until the couscous is lightly golden, 2-3 min. Add the broth concentrate(s) and 1 1/3 cups water (double for 4 ppl). Bring to a boil, then reduce heat to medium-low. Cover and simmer until the couscous is tender, 8-10 min.


Stir the veggies, remaining thyme, 1 tbsp lemon juice (double for 4 ppl) and 2 tbsp oil (double for 4 ppl) into the couscous. Sprinkle the lemon zest over the chickpeas and toss to coat.


Divide the couscous between bowls. Sprinkle over the chickpeas and goat cheese. Squeeze over a lemon wedge, if desired.