Name: Moroccan Chickpeas and Veggies with Couscous
Ingredients: 50g San Remo wholemeal couscous; 25g red onion; 50g red capsicum; 50g zucchini; 50g eggplant; 50g butternut pumpkin; 50g canned chickpeas, rinsed and drained; Just over a teaspoon extra virgin olive oil; Moroccan spice mix, ground cumin, smoked paprika, pink Himalayan salt, black pepper, chilli flakes (to taste); 10g sultanas; 5g sliced almonds; 50g Cocobella Natural Coconut Yoghurt; 1/2 lemon or lime juiced; Parsley

Ingredients

50g San Remo wholemeal couscous
25g red onion
50g red capsicum
50g zucchini
50g eggplant
50g butternut pumpkin
50g canned chickpeas, rinsed and drained
Just over a teaspoon extra virgin olive oil
Moroccan spice mix, ground cumin, smoked paprika, pink Himalayan salt, black pepper, chilli flakes (to taste)
10g sultanas
5g sliced almonds
50g Cocobella Natural Coconut Yoghurt
1/2 lemon or lime juiced
Parsley

Method

Cut the veggies into cubes, combine in a bowl with the chickpeas and coat in spices and seasoning.
Cook in a pan with the oil until everything is cooked through and crispy.
Prepare the couscous by packet instructions. Once the couscous is cooked, fluff with a fork and stir through the sultanas.
Serve up the couscous in a bowl, spoon over the veg & chickpeas, spoon over the yoghurt, squeeze the lemon over everything, and top with the almonds & parsley.