Recipes
Date posted: 03/05/2019
Ingredients
| Couscous | 150g |
| Feta cheese | 250g |
| Raisins | 40g |
| Boiling chicken or vegetable stock | 225ml |
| Extra virgin olive oil | 3 tbsps |
| Lemon juice | 2 tbsps |
| Garlic clove crushed | 1 |
| Everyday Favourites ground cumin | 1 tsp |
| Everyday Favourites ground coriander | 1 tsp |
| Everyday Favourites ground ginger | ½ tsp |
| Salt | 1 tsp |
| Carrot peeled and grated | 1 |
| Red pepper - diced | ½ |
| Red onion - diced | ¼ |
| Canned chickpeas - rinsed and drained | 240g |
| Finely chopped fresh flat-leaf parsley | 2 tbsps |
Method
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- Use a ratio of 200-225ml of water per 150g of couscous.
- Add chicken or vegetable stock and bring to the boil.
- Mix couscous and raisins in a bowl and then add to boiling water and simmer for 10 minutes.
- Drain the couscous and then fluff with a fork to separate the grains.
- Add and stir through the carrot, red pepper, onion, chickpeas and parsley.
- To create the dressing, place the olive oil, lemon juice, garlic, spices, and salt in a bowl and mix.
- Separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley.
- Pour over the dressing and toss together until well combined.
- Crumble feta cheese on top.
- Serve warm or at room temperature.