You may also like
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 1 1/2 cups couscous
- 1/3 cup mint (chopped)
- 1/3 cup coriander (chopped)
- 420g can chickpeas (drained and rinsed)
- 150g fresh goat's cheese
- 100g dried cranberries
Method
Heat ¼ cup extra virgin olive oil in a saucepan and cook 1 onion (chopped) over medium heat for 3-4 minutes. Add 2 cloves garlic (chopped), 1 tsp turmeric and 1/2 tsp cinnamon and stir for 30 seconds. Add 1 1/2 cups vegetable stock and bring to the boil, then stir in 1 1/2 cups couscous. Remove pan from heat, cover and rest for 5-6 minutes. Fluff up with a fork and set aside. Add 2 red capsicums (peeled and sliced), 1/3 cup mint (chopped), 1/3 cup coriander (chopped) and 420g can chickpeas (drained and rinsed). Season with salt and pepper, add a squeeze of lemon juice and toss to combine. Crumble 150g fresh goat's cheese over couscous and scatter with 100g dried cranberries.
