Ingredients
360ml boiling water
1 reduced salt stock cube
200g couscous
1 red onion
1 red pepper
50g almond flakes
100g canned chickpeas
2 x 15ml spoons parsley
50g raisins
Equipment
Kettle, measuring jug, spoon, large bowl, fork, chopping board, sharp knife, can opener, colander.
Method
1. Make up the stock: dissolve the stock cube in the boiling water.
2. Pour the stock over the couscous in a large bowl.
3. Fluff with a fork and leave to stand for 5 minutes.
4. Prepare the other ingredients:
- peel and finely dice the onion;
- deseed and finely dice the red pepper;
- under a hot grill, toast the almonds;
- drain the chickpeas;
- chop the parsley.
5. Mix the onion, pepper, almonds, chickpeas and raisins with the couscous.
6. Sprinkle the parsley on top to serve.
Top tips:
- Vary the vegetables in the couscous dish, e.g. celery, spring onion, sweetcorn, peas, olives, mushrooms.
- Replace the chickpeas with chopped cooked chicken, ham, tuna or chunks of feta cheese.
- Add chopped apricots and omit the raisins and almonds.
- As stock cubes are high in salt, try using half the stock cube in the couscous and add more herbs or lemon juice for flavour.
Food skills:

Weigh

Measure

Peel

Cut, Chop, Slice, Dice & Trim

Grill

Mix, Stir & Combine
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