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Lunch recipe

Roasted Cauliflower Chickpea Couscous Boxes with Apricot and Mint

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Roasted cauliflower and chickpeas folded through lemony couscous with cucumber, pepper, dried apricots, and mint for colourful lunch boxes.

Start planningStart cookingIngredients
40 min555 kcal4 base servingsLunchVeganLunch BoxesBatch FriendlyFilling Lunch
ContainsGluten
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: cauliflower, chickpeas, couscous, dried apricots

Dietary fit: Vegetarian, Vegan, Dairy-free, Lower Sugar

Serving tip: Keep a lemon wedge with each box if eating cold, then squeeze it over just before serving.

Roasted Cauliflower Chickpea Couscous Boxes with Apricot and Mint plated and ready to serve.

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Ingredients

What you need

  • 1 cauliflower
  • 2 400g tins chickpeas
  • 280g couscous
  • 90g dried apricots
  • 1 cucumber
  • 1 red pepper
  • 15g fresh mint
  • 1 lemon
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper

You'll also need

large baking tray, heatproof bowl, fork, knife, chopping board, zester

Method

Step by step

Up to 8 clear steps
  1. Roasted Cauliflower Chickpea Couscous Boxes with Apricot and Mint cooking step 1: Prep the roast veg.
    Step 1

    Prep the roast veg

    Heat the oven to 220C/200C fan. Cut the cauliflower into small florets, drain and rinse the chickpeas, dice the red pepper, and tip them all onto a large baking tray.

    8 min
  2. Roasted Cauliflower Chickpea Couscous Boxes with Apricot and Mint cooking step 2: Roast until golden.
    Step 2

    Roast until golden

    Toss the cauliflower, chickpeas, and red pepper with 1 tablespoon olive oil, ground cumin, smoked paprika, and black pepper to season the vegetables. Roast for 22 to 25 minutes until the cauliflower has golden edges and the chickpeas are slightly crisp.

    25 min
  3. Roasted Cauliflower Chickpea Couscous Boxes with Apricot and Mint cooking step 3: Soak the couscous.
    Step 3

    Soak the couscous

    Put the couscous in a heatproof bowl. Pour over 360ml boiling water, cover with a plate, and leave for 8 minutes. Fluff with a fork.

    8 min
  4. Roasted Cauliflower Chickpea Couscous Boxes with Apricot and Mint cooking step 4: Chop the fresh mix-ins.
    Step 4

    Chop the fresh mix-ins

    Dice the cucumber, finely chop the dried apricots, shred the mint leaves, and zest and juice the lemon. Stir the lemon zest, lemon juice, and remaining 1 tablespoon olive oil through the couscous.

    7 min
  5. Roasted Cauliflower Chickpea Couscous Boxes with Apricot and Mint cooking step 5: Fold everything together.
    Step 5

    Fold everything together

    Add the roasted cauliflower, chickpeas, red pepper, cucumber, dried apricots, and most of the mint to the couscous. Fold gently for 1 to 2 minutes so the vegetables stay chunky.

    2 min
  6. Roasted Cauliflower Chickpea Couscous Boxes with Apricot and Mint cooking step 6: Pack the boxes.
    Step 6

    Pack the boxes

    Divide the couscous between four lunch boxes or bowls and scatter over the remaining mint. Let the boxes cool before sealing if making ahead.

    2 min