 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
240g couscous
1 tsp ground cumin
1 tsp ground or freshly chopped coriander
1/2 tsp ground cinnamon
400ml chicken stock
1 tin of drained and rinsed chickpeas
2 tbsp lemon juice
1 finely diced shallot
Pomegranate seeds
Freshly chopped flat-leaf parsley
This chickpea and couscous dish is the perfect Springtime salad.
In a bowl, add the couscous, cumin, cinnamon and mix together.
Pour in the chicken stock and cover, allowing the couscous to absorb the stock and plump up.
Once all of the liquid has been absorbed, add in the shallots and the chickpeas and combine.
Place the couscous and chickpea mixture in a serving bowl and top with a sprinkle of pomegranate and freshly chopped parsley, coriander and a splash of lemon juice.
If you enjoyed this recipe, try our crunchy quinoa and avocado salad.
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