Ingredients — what you'll need
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- 30 gram Garlic
- 1 teaspoon Fresh Cilantro
- 15 milliliter Canola Oil
- 480 gram Carrot
- 2 gram Salt
- 240 gram Semi-Skimmed Plain Yogurt
- 400 gram Canned Chickpeas
- 1 gram Parsley Leaves
- 2 gram Dried Coriander
- 200 gram Whole Wheat Couscous (dry)
- 400 gram Celeriac
- 1 teaspoon Fresh Mint
- 2 gram Ground Cinnamon
- 2 gram Whole chilli pepper
Step-by-step method
At a glance
This vibrant one-pan meal brings together roasted chickpeas and vegetables with fluffy couscous in just under an hour. You'll chop and season your veggies, roast them in the oven until tender alongside garlic cloves, then toss everything together with couscous and a dollop of creamy yogurt for a fresh, satisfying finish.
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Chop the vegetables
Peel the carrots and clean the celery, then cut into smaller pieces.
Ingredients
- 480 gram Carrot
- 400 gram Celeriac
2/5
Toss and season
Add the chickpeas and toss everything with oil and seasoning to taste (for example a mix of coriander, chilli, cinnamon and salt).
Ingredients
- 400 gram Canned Chickpeas
- 15 milliliter Canola Oil
- 2 gram Dried Coriander
- 2 gram Whole chilli pepper
- 2 gram Ground Cinnamon
- 2 gram Salt
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Roast in the oven
Roast the vegetables in the oven at 180 °C until tender. Add whole garlic cloves to the tray as well, so they roast alongside the veg.