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Jamie's rainbow veg and chickpea couscous recipe

Jamie's rainbow veg and chickpea couscous recipe

15 ratings

Jamie says: "This budget-friendly, colourful, veg-packed salad is all about the creamy, minty yogurt dressing. It’s super-easy to make and absolutely delicious. I rehydrate the couscous in the same pan as the veg, so it soaks up all their lovely flavour." See method

  • Serves 4
  • Takes 30 mins
  • 401 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 2 red onions
  • 2 red peppers
  • 2 courgettes
  • olive oil
  • 400g tin of chickpeas
  • 300g couscous
  • 1 orange
  • 150g low-fat natural yogurt
  • 15g fresh mint
High in vitamin C, which supports the normal function of the immune system

Each serving contains

  • Energy

    1695kj
    401kcal
    20%
  • Fat

    8g 11%
  • Saturates

    2g 10%
  • Sugars

    5g 6%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 71.9g Protein 14.8g Fibre 5.6g

Method

JO 155x255

  1. Peel and finely slice the onions. Deseed and finely slice the peppers. Trim and finely slice the courgettes. Drizzle 1 tbsp of olive oil into a large, nonstick frying pan and cook the veg for 10 mins or until golden.
  2. Tip in the chickpeas (juice and all), then scatter the couscous on top with 300ml of boiling water. Finely grate over half the orange zest, cover and set aside for 10 mins.
  3. Meanwhile, place the yogurt in a food processor, grate in the remaining orange zest and pick in half of the mint leaves. Blitz until smooth and season to perfection with sea salt and black pepper.
  4. Fold the couscous into the veg and season with salt and pepper. 
  5. Roughly chop the remaining mint leaves (reserving a few small leaves for serving) and fold through the couscous. Divide between serving plates and drizzle with the dressing. Scatter over the remaining mint leaves and serve with orange wedges for squeezing.

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