Light Greek-style Chickpea & Couscous Bowl with Cucumber
Big flavour, sensible numbers. This Greek plate pairs chickpea with couscous for 23g protein and roughly 488 kcal.
Ingredients
- 200g chickpeas
- 120g couscous
- 80g cucumber
- 80g cherry tomatoes
- 50g tzatziki
- 10g lemon juice
- 30g red onion
- 1 tsp dried oregano & smoked paprika
- 40g cucumber
Method
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1
Prep everything first: wash and trim the cucumber and cherry tomatoes, 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
Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.
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5
Meanwhile, steam or stir-fry the cucumber and cherry tomatoes for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: couscous first, then the veg and chickpea, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.