Ingredients350g Uncooked plain dried Couscous
700ml Vegetable stock
1 Tin Cooked Chickpeas
Handful of sunflower seeds, pine nuts - optional
Chilli flakes - optional
MethodPut the stock into a saucepan and bring to the boil.
Once boiling, take off the heat and stir in the couscous and drained can of chickpeas. Grate the lemon zest, enough for a decent tsp full, and add to the couscous.
Squeeze the lemon juice and add to your taste. If for my children I use 1 half or both if only for adults.
Leave to soak and swell for 5 minutes, then fluff up with a fork. Add sunflower seeds and/or pine nuts if using them.
Can be enjoyed on its own, warm or cold. Great as an alternative to rice or potatoes. Also, very good in tortilla wraps for lunch-boxes.