Herby Chickpea & Couscous Salad
with Harissa Hummus & Pepitas
We're in our light and bright era so only a salad will do! These garlic and herb chickpeas are super hearty and are the star of this dish. When paired with a veggie-loaded couscous salad and with some stellar harissa hummus and pepitas, this ensemble presents a dish for the ages!
This recipe is under 650kcal per serving.
We’ve replaced the paprika spice blend in this recipe with garlic & herb seasoning due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
2 clove
garlic
1 packet
chickpeas
1 packet
snacking tomatoes
1
cucumber
½
lemon
1 packet
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
harissa paste
1 sachet
garlic & herb seasoning
1 packet
rocket leaves
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
olive oil
¼ tsp
salt
¾ cup
boiling water
10 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. To a medium bowl, add couscous and the salt. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with fork and set aside.
• Meanwhile, finely chop garlic. • Drain and rinse chickpeas. • Halve snacking tomatoes. • Thinly slice cucumber into rounds. • Slice lemon into wedges. • In a small bowl, combine hummus, harissa paste and a splash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas, stirring, until slightly tender, 3-4 minutes. • Add the butter, garlic & herb seasoning and garlic, then cook until fragrant, 1 minute. • In a large bowl, combine a good squeeze of lemon juice, a good drizzle of olive oil and a pinch of salt and pepper. • To the dressing, add couscous, cucumber, tomatoes and rocket leaves. Toss to combine and season to taste.
• Divide couscous salad between bowls then top with herby chickpeas. • Dollop over harissa hummus and garnish with pepitas. • Serve with remaining lemon wedges. Enjoy!