- Serves2
- CourseMain meal
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Ingredients
- 25g pack fresh coriander
- 1 tbsp extra virgin olive oil
- 1 preserved lemon, flesh removed, rind finely chopped
- 15g root ginger, peeled and finely grated
- 150g pack baby rainbow carrots, halved
- 400g can chickpeas, drained and rinsed
- 1 vegetable stock cube
- ½ tsp turmeric
- 120g giant wholemeal couscous
- 115g pack baby spinach
- 15g vegan original soft spreadable cream cheese
- 20g Violife Greek White Block
- Lemon juice, to taste
Method
Preheat the oven to 200ºC, gas mark 6. Finely chop the coriander stalks, setting aside ½ the leaves (use the remaining leaves for another recipe). Combine the oil, preserved lemon, ginger and some seasoning. Spread the carrots and chickpeas on a large roasting tray and toss thoroughly in the coriander dressing. Roast for 20-25 minutes, turning halfway, until the carrots are tender.
Dissolve the stock cube in a small pan of boiling water and stir in the turmeric. Add the couscous and cook for 7-8 minutes, until tender but with a little bite. Drain well, then return to the pan with the spinach, in batches if necessary. Stir until wilted.
Meanwhile, put the soft spreadable and white block in a high-speed blender and blitz until smooth. Season with a little lemon juice, to taste. Tip the couscous and spinach into the roasting tray, stir to combine, then divide between plates. Finish with spoonfuls of the whipped vegan feta alternative and the coriander leaves.
Cook’s tip
Cooking couscous in stock, herbs and spices is a really effective way of infusing flavour into this sometimes bland ingredient. It works with regular couscous too.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,151kJ/ 513kcals |
|---|---|
Fat | 17g |
Saturated Fat | 6g |
Carbohydrates | 62g |
Sugars | 6.6g |
Fibre | 16g |
Protein | 19g |
Salt | 1g |