Grilled Avocado Chickpea Couscous Bowl Recipe

About this recipe

This vibrant vegan dinner combines grilled baby peppers, creamy avocado, and protein-packed chickpeas with fluffy couscous, all dressed in a zesty lemon and olive oil vinaigrette.

Ingredients

• 800G Sabarot Giant Couscous Pearls, 800G
• 500 Ml Olio Guglielmi Single Varietal Ogliarola Extra Virgin Olive Oil, 500Ml
• 350G Natoora Large New Season Unwaxed Lemons
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• - Tata Salt
• 400G White Pearl Boiled Chick Peas In Salted Water 400g

Instructions

1. 1. Place 500 g of couscous in a large bowl and pour enough boiling water over it to cover. Cover the bowl and let it sit for 5-10 minutes, or as instructed on the package, until the couscous absorbs the water. Fluff with a fork and let it cool.
2. 2. While the couscous cools, roughly chop 200 g of cherry tomatoes from the tin and set aside.
3. 3. Add the boiled chickpeas, the grilled cherry tomatoes, and 2 diced avocados to the cooled couscous.
4. 4. In a small bowl, whisk together 100 ml of olive oil, the juice of 1 lemon, and 1 tsp of salt. Adjust seasoning with freshly ground pepper to taste.
5. 5. Pour the dressing over the couscous mixture and toss gently to combine. Serve immediately or chill for 15 minutes for the flavors to meld. Garnish with extra lemon slices if desired.