Date and Chickpea Cous Cous
- Ready In:
- 15mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1⁄2 cup dates (finely chopped)
- 2 tablespoons sultanas
- 1 lemon, juice of
- 1 tablespoon butter
- 1 tablespoon oil (I prefer olive or grapeseed)
- 2 pinches onion flakes
- 1 pinch cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
- 1 pinch white pepper
- 1 tablespoon ground coriander (cilantro)
- 440 g chickpeas
- 1 carrot (grated)
- 1 broccoli (finely chopped)
- 2 tablespoons slivered almonds, toasted
- 1 1⁄2 cups stock (vegetable or chicken if you're not vegetarian)
- 1 1⁄2 cups couscous
directions
- Rinse sultanas and chopped dates. Put in a small bowl with the lemon juice, set aside to soak.
- Melt butter and oil in wide, heavy based saucepan or skillet (it will need a lid later) on med heat.
- When butter starts bubbling, add onion flakes, cinnamon, nutmeg, salt, white pepper, ground coriander. Sautee until fragrant.
- Add chickpeas, grated carrot, broccoli, toasted almonds. Stir to coat with spices.
- Tip in dates and sultanas, including the lemon juice. Sautee a few more minutes.
- Add 1 1/2 cups stock and bring to the boil.
- Add 1 1/2 cups cous cous, stir well and bring back to boil. Take off heat and cover.
- Allow to stand for 5 minutes. When all the liquid is absorbed, fluff up cous cous with a fork and serve as a main or side dish.
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