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Categories:
couscous raisins chicken extra-virgin olive oil lemon juice clove garlic ground cumin ground coriander ground ginger salt carrot red pepper red onion chickpeas flat leaf parsley
Viewed: 88 - Published at: 5 years agoIngredients
- 1 cup couscous quick-cooking
- 1/4 cup raisins
- 1 1/4 cups chicken stock boiling
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic -minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 carrot -peeled and grated
- 1/2 red pepper -diced
- 1/4 red onion -finely diced
- 1 cup chickpeas canned, -rinsed and drained
- 2 tablespoons flat leaf parsley finely chopped
Method
- MIX the couscous with the raisins in a bowl and pour over the boiling stock. COVER with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes. PLACE the oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix. FLUFF the couscous with a fork to separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley. POUR over the dressing and toss together until well combined.
