Moroccan Chickpea CousCous - San Remo

Name: Moroccan Chickpea CousCous - San Remo
Total time: 35 min
Ingredients: ½ cup San Remo Wholemeal CousCous; extra virgin olive oil; ¼ pumpkin, cut into wedges; 1 red capsicum, quartered; 1/3 cup pine nuts; 1 garlic clove, minced; 1 x 400g tin chickpeas, drained and rinsed; ½ lemon, juiced; ½ red onion, sliced; 1 small bunch basil leaves; ¼ cup natural yoghurt; oregano, sprinkle; thyme, sprinkle; marjoram, sprinkle; salt & pepper, to taste

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- Preheat oven to 180ºC and prepare two baking trays. - Lightly coat pumpkin with oil and spices, spread on a baking tray and roast for 10 minutes.

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Ingredients

½ cup San Remo Wholemeal CousCous
extra virgin olive oil
¼ pumpkin, cut into wedges
1 red capsicum, quartered
1/3 cup pine nuts
1 garlic clove, minced
1 x 400g tin chickpeas, drained and rinsed
½ lemon, juiced
½ red onion, sliced
1 small bunch basil leaves
¼ cup natural yoghurt
oregano, sprinkle
thyme, sprinkle
marjoram, sprinkle
salt & pepper, to taste

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