Couscous

Cous cous, roasted peppers and kale

An easy vegetarian option that’s crammed with tangy flavours

By , 19 December 2019

(20 votes)

Cous cous, roasted peppers and kale
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 310g serving contains
  • Energy

    1271KJ

    304KCAL

    15%
  • Fat

    8.1g

    low

    12%
  • Saturates

    0.6g

    low

    3%
  • Sugars

    9.0g

    low

    10%
  • Salt

    0.37g

    low

    6%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 410kJ/98kcal.
Ingredients
  • 3 mixed peppers, deseeded and sliced
  • 1 red onion, chopped
  • 1tbsp rapeseed oil
  • 1tsp ground cumin
  • 100g sliced curly kale, woody stems removed
  • 1 reduced-salt veg stock cube
  • 150g cous cous
  • 400g tin chickpeas, drained
  • 20g toasted pine nuts
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the peppers and onion in a roasting tin. Toss with rapeseed oil and the ground cumin. Roast for 25 mins, stirring in sliced curly kale for the last 5 mins. Set aside to cool.

  • Crumble the stock cube over the cous cous, in a bowl, and cover with boiling water. Cover the bowl and set aside for 10 mins.

  • Fluff the cous cous and stir through the chickpeas. Top with the veg and toasted pine nuts. Divide between 4 lidded containers; store in the fridge for up to 3 days.