Date and Chickpea Cous Cous |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This was a throw together I made one night that turned out brilliantly. You can adjust the seasonings to your taste... just remember the stock and cous cous should be equal quantities. Great blend of sweet, sour and spicy. It's quick, filling, nutritious and will keep for a few days in the fridge - nice cold as well. To make vegan just omit butter. 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:
1. Rinse sultanas and chopped dates. Put in a small bowl with the lemon juice, set aside to soak.
2. Melt butter and oil in wide, heavy based saucepan or skillet (it will need a lid later) on med heat.
3. When butter starts bubbling, add onion flakes, cinnamon, nutmeg, salt, white pepper, ground coriander. Sautee until fragrant.
4. Add chickpeas, grated carrot, broccoli, toasted almonds. Stir to coat with spices.
5. Tip in dates and sultanas, including the lemon juice. Sautee a few more minutes.
6. Add 1 1/2 cups stock and bring to the boil.
7. Add 1 1/2 cups cous cous, stir well and bring back to boil. Take off heat and cover.
8. 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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