Dinner recipe
Speedy vegan couscous bowls with chickpeas, baby spinach, cherry tomatoes, red pepper, lemon, parsley, cumin, and smoked paprika.
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Ingredients
wide frying pan, heatproof bowl, kettle, knife, chopping board
Method
Slice the red peppers, halve the cherry tomatoes, roughly chop the parsley, zest and juice the lemon, and drain and rinse the chickpeas.
Put the couscous and crumbled vegetable stock cube in a heatproof bowl, pour over 350ml boiling water, cover, and leave for 6 minutes.
Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat and cook the red peppers with a pinch of salt for 4 minutes until glossy and lightly charred.
Add the chickpeas, ground cumin, smoked paprika, black pepper, and tomatoes, then fry for 3 minutes until the chickpeas are hot and coated.
Fold in the baby spinach, lemon zest, and 1 tablespoon lemon juice for 1 to 2 minutes until the spinach just wilts.
Fluff the couscous, spoon over the lemon chickpeas and vegetables, then finish with parsley and extra lemon juice to taste.
