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.
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