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Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1½ cups vegetable stock
- 1½ cups couscous
- 2 red capsicums, peeled, sliced
- ? cup torn mint leaves
- ? cup coriander leaves
- 420g can chickpeas, drained, rinsed
- Salt and pepper
- Lemon juice, to taste
- 100g dried cranberries
- 150g low-fat feta cheese
Method
Heat oil and onion in a large saucepan over medium heat for three to four minutes. Add garlic, turmeric and cinnamon and stir for 30 seconds. Add stock and bring to the boil. Stir in couscous, remove from heat, cover and rest for five to six minutes then fluff up with a fork and cool. Add capsicum, mint, coriander and chickpeas. Season with salt and pepper, add a squeeze of lemon juice and toss to combine. Scatter with dried cranberries and crumble feta over couscous.
