Couscous Chickpea Salad with Herby Yogurt Dressing

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Serves 1

 

90g couscous (prepared)

1/2 tin chickpeas (drained)

50g cherry tomatoes, halved

1 Granny Smith apple, chopped

Salt and pepper to taste

Lettuce to serve

Dressing:  120g plain, fatfree yogurt.  1/2 handful chopped fresh mint and coriander

 

Mix the couscous, chickpeas, cherry tomatoes and apple together and season.  Serve on lettuce leaves and drizzle with dressing!

 

How easy is that?? 🙂

#MeatlessMonday

 

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Moroccan Apricot Couscous Salad

I really love Moroccan-style flavours – cumin, ginger, coriander, cinnamon!   And the best is – there is a fabulous ‘short-cut’ available – Woolies’ Moroccan Rub!  I use it so often, that I always buy 2 containers at a time!  Very versatile and convenient 🙂 And it works great with lamb, chicken and veggies.

Here’s a quick and healthy salad to make the most of those flavours:

 

Serves 1

 

80g cooked couscous

75g chickpeas (tinned/cooked)

A big handful of fresh rocket

30g soft dried apricots, chopped

10g toasted almond slivers

 

Dressing

100g plain fatfree yogurt

1/2 tsp Woolworths Moroccan Rub (if you don’t have this – you can make up your own morrocan blend -this recipe is great http://www.epicurious.com/recipes/food/views/moroccan-spice-blend-109356)

 

Mix couscous and chickpeas and place on bed of rocket, lightly stir through yogurt dressing.  Season to taste. Sprinkle chopped apricot bits and toasted almonds over it.

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2 CC, 1 Prot, 1 Fat, 1 Fruit, 1/2 Veg, 1/2 Milk

Inspired by Buzzfeed Recipe

Thai Chickpea Curry

If it is Thursday night it must be ‘vegetarian’ night!  🙂  Super healthy, quick and easy – curry for 1 coming up!

 

50g finely chopped onion

5ml peanut oil

1/2 teaspoon ginger and garlic paste

100g chopped red pepper

5ml Thai 7 Spice (Cape Herb & Spice)

a generous sprinkling of Robertsons Exotic Thai Season

75g chickpeas (tinned/cooked)

200ml fat free milk + a few drops coconut essence (saving calories, instead of using coconut milk)

Salt to taste

 

Fry onions in peanut oil until soft, add ginger and garlic paste.  Fry for another minute or two.  Add red pepper, spices and chickpeas.  Add some water if needed – simmer for a few minutes until red pepper is soft.  Add ‘coconut’ milk, season to taste and simmer for about 5 minutes.

And done!

Serve with some basmati or brown rice.  And fresh coriander (that I forgot this time around!)

(Not the best pic, I know!)

Thai Chickpea Curry

1 Prot, 1.5 Veg, 1 Fat

20 Minute Chickpea Curry (with Pumpkin Tagliatelle – and I can’t take credit for ALL that!)

Okay, I can’t take credit for the Pumpkin Tagliatelle – all the thanks go to Woolies!  But you can make your own using a veggie peeler 🙂  I’ve got a small spiraliser, but I found it works best for veggies like cucumber, baby marrow and carrots – nothing too ‘chunky’….

Anyway – Meatless Thursday – again!  Time sure flies…  😉

 

20-minute (cheat’s!) Chickpea Curry

1 tin chickpeas, drained

1/2 onion, finely chopped

5ml olive oil

1/2 tin tomato and onion mix

1 teaspoon curry powder (I used Woolies’ Korma mix)

1/2 teaspoon garlic and chili paste

1/2 tin lite coconut milk

Salt and Pepper to taste

 

To serve

Pumpkin “Pasta” – microwave in bag as per instructions for 3 minutes

100g cooked angelhair pasta

Fresh Coriander

 

Fry onions in olive oil for about 2 minutes – top up with a little veggie stock if needed.  Stir in garlic and chili paste, fry for another minute.  Add chickpeas, curry powder, tomato and onion mix.  Simmer on low heat for about 15 minutes.  Stir in coconut milk.  And it’s ready to serve!

Mix cooked pumpkin Tagliatelle carefully with cooked pasta. Top with chickpea curry and fresh coriander 🙂

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Serves 2

Carrot and Chickpea Falafel

A lovely vegetarian option!  🙂

 

200g carrots, cooked and mashed (or you can add it raw, finely grated)

75g chickpeas, tinned/cooked

20g fresh Italian Parsley

1/3 tsp chopped garlic

1/4 chopped red onion

10ml olive oil (I used jalapeno infused olive oil)

1/3 tsp Woolies Moroccan Rub (or you can just add a bit of cumin, cayenne pepper and coriander)

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Put all the ingredients in a food processor and blend together.

Form little balls (I just used my hands!)

Put on baking sheet covered with foil and sprayed with non-stick spray

Bake in pre-heated oven at 180C for about 15 minutes

Be careful when handling it, because there’s no binding agent (like eggs) it can break quite quickly.

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Serve with mint and yogurt dip!  (100ml plain fat free yogurt and a handful of chopped mint leaves)  I had it with a serve of toasted rye bread – very yummy if you mush everything together with the yogurt dip!

 

Mushroom and Chickpea Ragoût on Toast

Adapted from recipe seen on The First Mess

 

150g sliced mushrooms

1/2 tsp dried rosemary

50g leeks, chopped

5ml olive oil

1/2 tsp Worchestershire Sauce

1/2 tsp tomato paste

250ml chicken (or veggie) stock

75g chickpeas (cooked/tinned)

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Fry leeks in olive oil until soft, add a bit of chicken stock if needed.  Add mushrooms, fry for another few minutes and add rest of ingredients.  Simmer until most of the liquid has cooked away.  Serve with with warm rye bread toast.

 

Roasted Butternut Hummus

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200 g oven roasted butternut cubes (I only used non-stick oven spray when roasting it)

75g chickpeas cooked/tinned

5ml sesame oil

10ml lemon juice

1/4 tsp chopped garlic (to taste)

1/4 tsp groud cumin

Sprinkling of smoked paprika

Salt and Pepper to taste

 

Blend it all together, add a few drops of water if needed.

Serves 1 – 2 Veg, 1 Protein, I fat

 

Serve with crudites, or on melba toast/Ryvita, etc

 

Mushroom and Brown Rice Salad

250g brown mushrooms, sliced
5ml olive oil
140g cooked brown & wild rice
75g cooked (tinned) chickpeas
1/4 tsp smoked paprika
Sprinkling of garlic salt
30ml red wine vinegar
Salt & Pepper to taste

Brown mushrooms in olive oil. Leave to cool.
Mix rest of ingredients plus mushrooms and leave in fridge for a few hours to “marinate”.

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I served it on a bed of lettuce, with cucumber ribbons 🙂

Serves 1  (big portion!!)  – 2 CC, 1 Protein, 1 Fat, 3 Veg (or count mushrooms as free veg!) 

Tomatoey Potato Curry

As you know by now, I love my veggie curries – so this recipe may seem familiar – just a twist on a previous one!

1 tsp olive oil (1 Fat)

½ tsp crushed ginger and garlic

1 tin WL Chopped tomatoes (2 Veg)

½ tsp turmeric

¼ tsp mustard seeds

¼ tsp cumin seeds

200g parboiled baby potatoes (cut in quarters and microwave, covered with water for about 10 min) (2CC)

1 tsp curry powder (mild or medium – to taste)

75g chickpeas (tinned) (1 Prot)

125ml veggie or chicken stock

70g peas (blanched) (1 Veg)

Fresh coriander for serving.

Fry mustard seeds, cumin seeds and curry powder in olive oil for a minute or so. Add crushed ginger and garlic, fry for a few seconds and add rest of ingredients. Top up with veggie stock if needed. Simmer on low/med heat until potato is soft.  Serve with fresh coriander

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