Ingredients
Olive, chickpea and spinach couscous
1 1/2 cup (300g) couscous
1 1/2 cup (375ml) boiling water
20 gram butter
420 gram canned chickpeas (garbanzo beans), rinsed, drained
1/3 cup (55g) sultanas
1/3 cup (50g) roasted pine nuts
100 gram baby rocket (arugula) leaves, chopped coarsely
3/4 cup fresh flat-leaf parsley, finely chopped
1 cup (120g) seeded green olives
1 tablespoon lemon rind, finely grated
1/4 cup (60ml) lemon juice
1/4 cup (60ml) olive oil
2 tablespoon preserved lemon rind, finely chopped
Method
Olive, chickpea and spinach couscous
1. Combine couscous and the water in large heatproof bowl, cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in butter. Stand 10 minutes.
2. Meanwhile, make preserved lemon dressing. Place ingredients in screw-top jar, season to taste, shake well.
3. Stir dressing and remaining ingredients into couscous.
Related
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