Moroccan Chickpea CousCous
- 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.
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 sanremo.com.au.
Cooking tools:
- Oven
- Baking sheet
- Skillet
- Saucepan
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Serving platter
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
More Like This
Moroccan Chickpea CousCous
sanremo.com.my
Moroccan Chickpea CousCous
sanremo.co.nz
Roast Pumpkin CousCous Salad
sanremo.com.au
Roast Pumpkin CousCous Salad
sanremo.com.my
Moroccan Style CousCous Salad
sanremo.com.au
Wholemeal CousCous with Pumpkin, Chickpeas & Walnuts
sanremo.co.nz
Wholemeal CousCous with Pumpkin, Chickpeas & Walnuts
sanremo.com.au
Moroccan-Inspired Couscous with Chickpeas
gracefulflavors.com