SPICY CHICKPEA & SUN-DRIED TOMATO COUSCOUS
Great to prepare as a batch to add into work lunch boxes with baby leaf salad or lovely as a side to accompany a summer BBQ. I sometimes sprinkle some feta cheese onto mine before serving.
Provided by louhutchybum
Time 15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Drain the chickpeas & rinse under the tap. Cut the tomatoes into small chunks. Place the chickpeas and tomatoes in a pan and warm through on a medium heat. Stir through the paprika and chilli and season with salt and pepper. Reduce to a low heat.
- Pour your couscous into large bowl and pour over the hot vegetable stock. Put a plate over the bowl and let the couscous absorb the stock. Once the stock is absorbed, check the couscous is nice and soft, then fluff with a fork.
- Add your chickpea and tomato mix into the couscous and fold together. The couscous can be kept int the fridge for up to three days if using for packed lunches.
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