Chickpea and Roasted Vegetable Ragout on Couscous with Lemon Tahini Yoghurt

Chickpea and Roasted Vegetable Ragout on Couscous with Lemon Tahini Yoghurt

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 8, 2015.
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This is a great meal to prepare in advance to save time when you come to get dinner ready!

Ingredients

CHICKPEA AND ROASTED VEGETABLE RAGOUT

  • 1 red onion, diced 0.5cm
  • 2 cloves garlic, thinly sliced
  • 1 sweet Palermo capsicum, core and seeds removed and diced 1cm
  • 1 courgette, diced 2cm
  • 300 g orange kumara, scrubbed and diced 1–2cm
  • 1 carrot, peeled, cut in half lengthways and thinly sliced into half rounds
  • 1 can chickpeas, drained and rinsed
  • 1 can cherry tomatoes
  • ½ teaspoon salt
  • 1 tablespoon chopped parsley

COUSCOUS

  • ½ cup couscous
  • 1 tablespoon olive oil
  • Zest of 1 lemon
  • 50 g currants and sliced almonds
  • ¼ teaspoon salt
  • ¾ cup boiling water

LEMON TAHINI YOGHURT

  • 2 tablespoons tahini
  • ½ cup yoghurt
  • 1 tablespoon lemon juice
  • ½ teaspoon honey
  • 1 tablespoon chopped parsley, to serve

Steps

  1. oven to 220°C. Bring a full kettle to the boil.
  2. Toss onion, garlic, capsicum, courgette, kumara and carrot in a large baking dish, season with salt and pepper and drizzle with olive oil. Roast for 15–20 minutes or until vegetables are tender and just starting to caramelize.
  3. While vegetables are roasting prepare couscous. Place couscous, olive oil, lemon zest, currents, almonds and salt in a medium, heat-proof, bowl and mix to combine. Add boiling water, cover with a plate or cling film and leave to steam for 8 minutes. Fluff up grains with a fork.
  4. Once vegetables are tender, add chickpeas and tomatoes to baking dish, toss to coat and roast a further 5 minutes. Remove from oven and sprinkle with chopped parsley and season to taste with salt and pepper.
  5. In a small bowl, combine tahini, yoghurt, lemon juice and honey together well.
  6. Divide couscous between plates, top with ragout and dollop over lemon tahini yoghurt. Garnish with parsley.

Nutritional Information

Energy 2291 kj
548 kcal
Protein 17.8g
Carbohydrate 59.3g
Fat 23.6g