Cauliflower couscous and roasted chickpeas with pesto recipe
This colourful cauliflower couscous recipe is brimming with chickpeas, sultanas and hazelnuts and topped with a homemade nutty pesto. Enjoy this hearty North African-inspired salad for a filling lunch or easy dinner.
See method- Serves 4
- 20 mins to prepare and 30 mins to cook
- 423 calories / serving
Ingredients
- 1 red onion, finely sliced
- 2 tbsp olive oil, plus extra for frying
- 400g tin chickpeas, drained
- 1 tsp sumac
- 330g pack cauliflower couscous
- 40g sultanas
- 30g whole blanched hazelnuts, toasted and roughly chopped
- large handful rocket
For the pesto
- 15g hazelnuts, toasted
- 40g rocket
- 1 garlic clove, roughly chopped
- 15g Parmesan, finely grated
- 1 tbsp lemon juice
- 60ml extra-virgin olive oil
Each serving contains
- Energy
- 1760kJ 423.0kcal
- Fat
- 33g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 12g
of the Reference intake
Carbohydrate 23.1gProtein 10.1gFibre 6.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss together the onion, olive oil and chickpeas in a large shallow baking tray. Season well, sprinkle with the sumac and roast for 30 mins or until the onions are golden and the chickpeas are just turning crunchy. Shake the tray occasionally to ensure even cooking.
- Meanwhile, heat a little olive oil in a large frying pan, add the cauliflower couscous and heat through for 3 mins, stirring continuously. Tip into a large serving bowl. Add the sultanas, hazelnuts and rocket and mix together.
- To make the pesto, put the hazelnuts in a blender along with the rocket, garlic, Parmesan and lemon juice and blend until coarsely chopped. Gradually add the olive oil a little at a time and blend until it forms a thick coarse paste. Season to taste and add more lemon juice if you like.
- Spoon the cauliflower couscous and roasted chickpeas onto 4 warmed plates, drizzle with the pesto and serve.
- See more Cauliflower recipes
