A picture of Chickpea couscous.

Chickpea couscous

Caroworcester @cook_9092949

I often make this as a side to go with a baked ham, new potatoes and mixed salad but it could be served as part of a vegetarian feast.

I often make this as a side to go with a baked ham, new potatoes and mixed salad but it could be served as part of a vegetarian feast.

Chickpea couscous

Caroworcester @cook_9092949

I often make this as a side to go with a baked ham, new potatoes and mixed salad but it could be served as part of a vegetarian feast.

I often make this as a side to go with a baked ham, new potatoes and mixed salad but it could be served as part of a vegetarian feast.

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Ingredients

20 minutes

4 servings

1 tinchickpeas drained
250 gmscouscous
1veggie stock cube
Halfa cup chopped black olives
1red onion finely chopped
2 tbscapers
2 tbschopped parsley
1 jarartichoke hearts drained
Juice of one lemon
to tasteSalt and pepper
2 tbsolive oil
1 packetfeta (optional if you want to keep it vegan)

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Steps

20 minutes

1

Tip couscous into a large bowl and crumble in stock cube then cover with boiling water and leave to stand covered for 10 minutes. Once water is absorbed fluff up with a fork,
2

Add chickpeas, olives, onion, capers, parsley, artichokes, salt and pepper, oil and lemon juice and gently combine all ingredients.
3

Add a crumbed up packet of feta (omit if you want to keep the dish vegan).
4

Serve with a mixed salad and warm pitta breads.

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Caroworcester

Caroworcester @cook_9092949

on September 02, 2017 15:15

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