Image by Larm Rmah

Moroccan Couscous With Spicy Chickpeas, Crispy Kale And Zingy Grapefruit Dressing

A delicious take away alternative this Saturday with this nutritious meal combo.


The saltiness from the crispy kale combined with the sweetness of the apricots, the softness of the couscous and the heat from the crunchy chickpeas makes this a sure fire winner for all tastebuds.


I added some easy sweet potato wedges and hummus to finish this plate off, but it can be eaten as is for a healthy salad bowl day or night.


This recipe will make about 4 servings or maybe more if you are having it as a side.

Ingredients for the couscous: 500g of couscous

1 medium carrot

1/2 a red onion

500ml water (or the recommended serving amount from your couscous packet)

A handful of parsley

A handful of dried apricots

S+P to taste


Ingredients for the grapefruit dressing: The juice of one grapefruit

3 tbsp of olive oil

1 tbsp of dijon mustard

1 tbsp maple syrup

100ml of red wine vinegar

S+P to taste


Ingredients for the spicy chickpeas: 1 tin of chickpeas

2 tsp of cumin

1 tsp of chilli flakes (or more if you like it spicy!) A splash of olive oil

S+P to taste


Ingredients for the crispy kale: 2 big handfuls of kale

Big glug of olive oil

1 tbsp of onion powder

S+P to taste

To begin add your couscous to a large bowl then fill with the recommended amount of boiling water. Put to one side and allow it to soak up the water until fluffy.


Grate your carrot, dice your apricot, parsley and onion and then add to the bowl too. Add your s+p, but do bare in mind that the majority of the flavour will come from the chickpeas, kale and dressing so don't worry if it tastes a little bland at first.


Next tear up your kale and remove the stems. Add to a baking tray and cover with your olive oil, onion powder and s+p then mix together well to ensure all is coated.


Similarly, drain your chickpeas and then also add to a baking tray. Cover with the cumin, chilli, oil and s+p. Place both the chickpeas and kale in an oven at 180 degrees for about 5-10 minutes or until both are crispy (the chickpeas might take slightly longer.)


Finally add all the ingredients for the dressing to a sealable jar and whisk together until combined.


Serve everything straight away or keep them in the fridge in sealable containers for 2/3 days.


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