Olive, chickpea and rocket couscous
Jun 30, 2009 2:00pm- 20 mins cooking
- Serves 4
Print
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
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1Combine 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.
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2Meanwhile, make preserved lemon dressing. Place ingredients in screw-top jar, season to taste, shake well.
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3Stir dressing and remaining ingredients into couscous.
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