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Categories:
couscous chicken stock cumin Coriander ground ginger carrots chickpeas clove garlic Feta almonds olive oil salt ground pepper
Viewed: 40 - Published at: 6 years agoIngredients
- 1/2 cup dry Israeli couscous
- 1/2 cup chicken stock
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1/2 teaspoon ground ginger
- 1 cup shredded carrots
- 1 can chickpeas, drained and rinsed
- 1 clove garlic, minced
- 1/2 cup crumbled feta
- 1/3 cup sliced almonds
- 1 to 2 tablespoons olive oil
- 1/4 teaspoon salt
- a few serious turns of fresh ground pepper
Method
- Add couscous, stock, cumin, coriander, and ginger to a small pot. Cover and simmer over medium heat for 8 to 10 minutes, stirring sometimes, until the liquid is all evaporated and the couscous is soft.
- In a large bowl, mix couscous, carrots, chickpeas, garlic, feta, and almonds. Toss with olive oil and season with salt and pepper.
