Cook mode
Roasted Cauliflower Chickpea Couscous Boxes with Apricot and Mint
Roasted cauliflower and chickpeas folded through lemony couscous with cucumber, pepper, dried apricots, and mint for colourful lunch boxes.
40 min555 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
555 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 555 kcal |
| Protein | 18g |
| Carbohydrate | 62.4g |
| of which sugars | 11.2g |
| Fat | 19.7g |
| of which saturates | 5.5g |
| Fibre | 6g |
| Salt | 1g |
Cook mode
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.
Timer: 8 min