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Categories:
instant couscous currant water chickpeas tomatoes peas cumin salt cayenne pepper cilantro mint lemon juice
Viewed: 90 - Published at: 8 years agoIngredients
- 1 cup instant couscous
- 13 cup dried currant
- 23 cup water, boiling (or vegetable broth)
- 16 ounces chickpeas (canned)
- 10 ounces tomatoes (can diced with chilies)
- 12 cup peas, tiny frozen
- 12 teaspoon cumin, ground
- 12 teaspoon salt
- 12 teaspoon cayenne pepper (to taste)
- 13 cup cilantro, chopped
- 1 teaspoon mint, fresh, minced
- 2 tablespoons lemon juice
Method
- Combine couscous and currants in a medium bowl.
- Pour boiling water or broth over.
- Mix with a fork so all couscous is moistened, cover and let stand 5 minutes.
- Combine drained chickpeas and tomatoes with their liquid in a microwave-safe dish (or small saucepan).
- Microwave on high power (or cook) until hot, 3 minutes.
- Add peas, cumin, salt and cayenne; mix well.
- Add salt and cayenne pepper to taste to couscous; fluff with a fork to separate grains.
- Spoon into serving bowl; top with chickpea mixture and sprinkle cilantro, mint & lemon juice over top.
