Lemon and herb chickpea couscous
Ingredients
serves 3–4
- •150g couscous
- •~300ml vegetable stock
- •6 sun-dried tomatoes, chopped
- •1 400g can chickpeas, drained and rinsed
- •Juice of 1 lemon
- •1 tsp dried oregano
- •2 tbsp extra virgin olive oil
- •Small handful fresh parsley or basil, chopped
- •Ground black pepper, to taste
Directions
Cooking mode
- 1. In a large bowl, add the couscous, then pour in the vegetable stock until the liquid is 0.5cm above the couscous. Set aside for 10 minutes.
- 2. Run a fork through the couscous. Add the lemon juice and oregano and mix well. Add the sun-dried tomatoes and chickpeas and gently mix.
- 3. Add the olive oil, fresh herbs and ground black pepper and mix again.
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