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Cooking
Couscous with Chickpeas and Roasted Vegetables
· 4 servings
Chop the vegetables
Peel the carrots and clean the celery, then cut into smaller pieces.
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).
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.
Prepare the couscous and combine
Prepare the couscous according to the package instructions, then mix it with the roasted vegetables and the squeezed-out roasted garlic.
Finish and garnish
Stir in the yoghurt to give the dish a lovely freshness, then garnish with fresh herbs to taste (coriander, parsley, mint).