Mediterranean Couscous
Ingredients
2 tbsp oil
1 red onion, finely diced
2 garlic cloves, finely chopped
2 tsp cumin
2 tsp turmeric
2 tsp ground coriander
0.5 tsp cinnamon
1 tsp sea salt flakes
2 red peppers in small dice
500 g giant couscous
125 g dried apricots
1 tin chickpeas, drained
750 ml chicken / vegetable stock
lemon zest and juice
Mint to garnish
Instructions
Step 1.
Place a deep saucepan on induction level 9 and add the oil. Once the oil is hot, reduce to level 6.
Step 2.
Sautee the onion in oil until soft. Add the garlic, spices, salt and red pepper. Fry for a further 2 minutes on level 4.
Step 3.
Add the couscous, dried apricots and chickpeas. Stir thoroughly ensuring the spices coat the couscous.
Step 4.
Add the hot stock and cook for 3-5 minutes on level 7 to soften the large couscous.
Step 5.
Take off the heat and cover. After 5 minutes of standing, fluff the couscous with a fork. Stir through the mint and lemon zest, plus the juice of 1 lemon and a garnish of mint or spring onion.
Step 6.
Serve with harissa chicken or Halloumi, plus other vegetables you fancy - or just a side salad.