Surprising flavours are delicately balanced to create a refreshing, nutritious lunch that incorporates stonefruit in such an interesting way, it will brighten your day, Chef! Fluffy couscous is loaded with nutty chickpeas, juicy stonefruit, peppery basil, cooling mint, & cucumber. Finished with a nut mix for texture.
Stonefruit & Couscous Bowl
Stonefruit & Couscous Bowl
with chickpeas, basil & mint
Hands on Time: 5 - 10 minutes
Overall Time: 10 - 15 minutes
Ingredients:
- Chickpeas
- Coconut Yoghurt
- Couscous
- Cucumber
- Fresh Basil
- Fresh Mint
- Nut Mix
- Stonefruit
From your kitchen:
- Salt & Pepper
- Water
LUNCH IS ON THE WAY
Boil the kettle. Place the couscous in a bowl with about 75ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
COOL AS A CUCUMBER
Add the chopped cucumber, the stonefruit wedges, the drained chickpeas, and ½ the, chopped mint, and ½ the torn basil to the fluffed couscous. Season.
LOOK AT THAT, CHEF!
Dollop over the yoghurt and scatter over the remaining herbs and the nut mix.
Fresh Mint - 3g
Couscous - 75ml
Fresh Basil - 3g
Cucumber - 100g
Stonefruit - 1
Chickpeas - 120g
Coconut Yoghurt - 50ml
Nut Mix - 20
LUNCH IS ON THE WAY
Boil the kettle. Place the couscous in a bowl with about 150ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
COOL AS A CUCUMBER
Add the chopped cucumber, the stonefruit wedges, the drained chickpeas, and ½ the, chopped mint, and ½ the torn basil to the fluffed couscous. Season.
LOOK AT THAT, CHEF!
Dollop over the yoghurt and scatter over the remaining herbs and the nut mix.
Fresh Mint - 5g
Couscous - 150ml
Fresh Basil - 5g
Cucumber - 200g
Stonefruit - 2
Chickpeas - 240g
Coconut Yoghurt - 100ml
Nut Mix - 40g
LUNCH IS ON THE WAY
Boil the kettle. Place the couscous in a bowl with about 225ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
COOL AS A CUCUMBER
Add the chopped cucumber, the stonefruit wedges, the drained chickpeas, and ½ the, chopped mint, and ½ the torn basil to the fluffed couscous. Season.
LOOK AT THAT, CHEF!
Dollop over the yoghurt and scatter over the remaining herbs and the nut mix.
Fresh Mint - 8g
Couscous - 225ml
Fresh Basil - 8g
Cucumber - 300g
Stonefruit - 3
Chickpeas - 360g
Coconut Yoghurt - 150ml
Nut Mix - 60g
LUNCH IS ON THE WAY
Boil the kettle. Place the couscous in a bowl with about 300ml of boiling water. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
COOL AS A CUCUMBER
Add the chopped cucumber, the stonefruit wedges, the drained chickpeas, and ½ the, chopped mint, and ½ the torn basil to the fluffed couscous. Season.
LOOK AT THAT, CHEF!
Dollop over the yoghurt and scatter over the remaining herbs and the nut mix.
Fresh Mint - 10g
Couscous - 300ml
Fresh Basil - 10g
Cucumber - 400g
Stonefruit - 4
Chickpeas - 480g
Coconut Yoghurt - 200ml
Nut Mix - 80g
Woolies Products in this dish
