Cranberry Couscous
Serves: 6
Prep time: 15 minutes
Cook time: 10 minutes
1 serves per portion
Recipe courtesy of Bev Milligan, Millaa Millaa Branch
Ingredients:
- ¼ cup pepitas
- ½ cup pecans
- 1 cup dried cranberries
- Juice of one orange
- 1 ¾ cup chicken stock, salt reduced
- 1 ½ cup couscous
- 2 tablespoons olive oil, extra virgin
- ½ cup parsley, chopped
- 400g chickpeas canned, drained
- Cracked pepper to taste
Method:
- PREHEAT oven to 180˚C and line a tray with baking paper.
- PLACE pepitas and pecan nuts on a tray and bake for 5 minutes. Cool and chop roughly.
- PLACE cranberries in a bowl and add orange juice. Heat in microwave for 45 seconds then stand for 15 minutes until the cranberries soften, stirring occasionally.
- BRING chicken stock to the boil in a large saucepan, and then add couscous. Cover and turn off the heat. Let it stand for 5 minutes.
- DRIZZLE couscous with olive oil and fluff its grains using a fork, then transfer to a serving bowl.
- ADD the cranberries, orange juice, nuts, parsley, chickpeas and pepper.
What's Great About It:
This is a quick and easy side dish but also works well as a standalone lunch. The chickpeas are a great source of protein and dietary fibre, while the cranberries add a nice pop of sweetness. If you don’t normally like chickpeas, try roasting them along with the other nuts and seeds for a different flavour and crunchier texture.
