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Jamie's rainbow veg and chickpea couscous recipe

21 ratings

In partnership with Jamie Oliver

Jamie says: "This budget-friendly, colourful, veg-packed salad is all about the creamy, minty yogurt dressing. It’s super-easy to make and absolutely delicious. I rehydrate the couscous in the same pan as the veg, so it soaks up all their lovely flavour." See method

Serves 4
Takes 30 mins
401 calories / serving
Healthy
Vegetarian

Ingredients

2 red onions
2 red peppers
2 courgettes
olive oil
400g tin of chickpeas
300g couscous
1 orange
150g low-fat natural yogurt
15g fresh mint

High in vitamin C, which supports the normal function of the immune system

Each serving contains

Energy
1695kj
401kcal 20%
Fat
8g 11%
Saturates
2g 10%
Sugars
5g 6%
Salt
0.6g 10%

of the reference intake
Carbohydrate 71.9g Protein 14.8g Fibre 5.6g

Method

Peel and finely slice the onions. Deseed and finely slice the peppers. Trim and finely slice the courgettes. Drizzle 1 tbsp of olive oil into a large, nonstick frying pan and cook the veg for 10 mins or until golden.
Tip in the chickpeas (juice and all), then scatter the couscous on top with 300ml of boiling water. Finely grate over half the orange zest, cover and set aside for 10 mins.
Meanwhile, place the yogurt in a food processor, grate in the remaining orange zest and pick in half of the mint leaves. Blitz until smooth and season to perfection with sea salt and black pepper.
Fold the couscous into the veg and season with salt and pepper.
Roughly chop the remaining mint leaves (reserving a few small leaves for serving) and fold through the couscous. Divide between serving plates and drizzle with the dressing. Scatter over the remaining mint leaves and serve with orange wedges for squeezing.

See more Jamie Oliver recipes