A recipe the whole family will go crazy for. Full of flavour and colour, you won't be able to get enough.
INGREDIENTS
1 cup instant couscous
1 teaspoon sea salt
1/3 cup raisins
½ teaspoon ground cumin
1 cup boiling water
1 tablespoon olive oil
1 x 400 gram tin chickpeas, drained and rinsed
½ cup sliced stuffed green olives
½ cup roughly chopped skin-on roasted almonds
¼ cup flat-leaf parsley, chopped
METHOD
Combine the couscous, salt, raisins, cumin, boiling water and oil in a large heat-proof bowl and cover with plastic wrap. Set aside for 10 minutes. Uncover and fluff the couscous with a fork then stir in the chickpeas, olives, almonds and parsley.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.