Harissa Chickpea with Couscous, Aubergine & Butternut Squash
Ready in about 35 minutes, this comforting chickpea and couscous dish is built for fat-loss phases — 515 kcal and 26g protein.
Ingredients
- 200g chickpeas
- 120g couscous
- 80g aubergine
- 80g butternut squash
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the aubergine and butternut squash, then measure out the sauce ingredients.
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2
Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.
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3
Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the aubergine and butternut squash for 3-5 minutes until just tender with a little bite.
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6
Build the plate: couscous first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.