Caprese Couscous with Crispy Chickpeas & Pesto
Tasty Caprese Couscous with crispy chickpeas and pesto—fresh tomatoes, mozzarella, and avocado make this Mediterranean salad both flavorful and textural. Perfect for lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Microplane
- Measuring spoon
- Oven
- Baking sheet
- Mixing bowl
- Colander
- Paper towel
- Chef's knife
- Cutting board
- Saucepan
- Fork
- Serving bowl
- Spoon
Ingredients
- 1 x 400g tin of chickpeas, rinsed, drained and patted dry
- 1 tbsp olive oil
- zest from ½ lemon
- ½ tsp dried oregano
- pinch of chilli flakes or Aleppo Pepper (optional)
- 1 x packet of Ainsley Harriott Couscous
- 2 large ripe tomatoes, sliced
- 1 ball of mozzarella, sliced
- 1 avocado, destoned and diced
- 4 basil leaves, shredded, plus extra to serve
- 1 tbsp pesto loosened with a little extra virgin olive oil
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