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Cauliflower couscous and roasted chickpeas with pesto recipe

Cauliflower couscous and roasted chickpeas with pesto recipe

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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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1760kj
    423kcal     21%

  • Fat

    33g 47%

  • Saturates

    5g 24%

  • Sugars

    12g 13%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 23.1g Protein 10.1g Fibre 6g

Method

  1. 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.
  2. 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.
  3. 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.
  4. Spoon the cauliflower couscous and roasted chickpeas onto 4 warmed plates, drizzle with the pesto and serve.

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