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Chickpea & Broccoli Couscous with Almonds



30g couscous
30ml hot water
1 tbsp olive oil
Half an onion, chopped
Couple of cloves of garlic, minced
Half tsp Turmeric
Half tsp Cumin
Half tsp Oregano
Pinch Cayenne Pepper
Salt & Pepper to taste
Juice of half a lemon
75g broccoli florets
10g almonds
200g tinned tomatoes
100g chickpeas, drained

What to do:

Put the couscous in a bowl and pour over the hot water. Cover the bowl and leave to stand.

Heat the olive oil in a large saucepan, and saute the onion, garlic and almonds for about 4-5 minutes. Add the turmeric, cumin, oregano, cayenne pepper, salt, pepper and lemon juice. Stir well.

Add the tinned tomatoes and broccoli and simmer for 10 minutes.

Fluff up the couscous with a fork, then stir it into the pan. Throw in the chickpeas and warm through gently.