|1 cup||Couscous (Main)|
|1 cup||Vegetable stock|
|3 Tbsp||Olive oil|
|400 g||Chickpeas (Main)|
|3 Tbsp||Fresh coriander|
|1 to taste||Salt & freshly ground pepper|
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- Place couscous in a bowl and stir in turmeric. Heat stock to boiling and pour over couscous. Stir briefly to combine, then cover with plastic wrap and set aside to steam for 10 minutes.
- At the same time, heat oil in a frying pan. Add onion and cook over a medium heat for 10 minutes until golden brown and caramelised. Add chickpeas and cook for a few minutes more to heat through.
- Fluff up couscous with a fork. Stir caramelised onion and chickpeas into steamed couscous. Season with salt and pepper to taste and serve scattered with coriander