Roasted Veggies, Chickpea and Pearl Couscous Bowl

Method

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Drain large can chickpeas (540g), pat them dry with a clean tea towel or paper towel, and leave them to air-dry.

3. 3

   Spread medium sweet potato, red capsicum and medium white onion across a baking tray. Toss with 1 tablespoon of the olive oil and half of the paprika, ground cumin, dried oregano, salt and black pepper. Roast for 15 minutes.

4. 4

   Meanwhile, toss the dried chickpeas on a second baking tray with the remaining olive oil and the remaining half of the seasonings.

5. 5

   After the vegetables have roasted for 15 minutes, add cherry tomatoes and garlic cloves to the vegetable tray. Return it to the oven and add the chickpea tray. Roast both trays for another 20-25 minutes, until the sweet potato is tender and the chickpeas are golden and crispy.

6. 6

   While everything roasts, prepare pearl couscous according to the packet instructions, using chicken or vegetable stock cube dissolved in the cooking water for extra flavour. Drain if required and set aside.

7. 7

   Add the cooked couscous, roasted vegetables and chickpeas to a large bowl and toss to combine.

8. 8

   Drizzle with balsamic glaze and a little extra olive oil, then crumble over feta and finish with fresh basil. Serve warm.