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Couscous with chickpeas and apricots




Source of Recipe


Stef Rozitis






Recipe Introduction


This is a great and versatile recipe. I usually serve it with barbecued chicken or panfried fish. I might sprinkle them with olive oil and moroccan spices before cooking. Lamb or roo would work too.

My vegetarian friends can eat it on its own or add barbecued tofu, pumpkin or mushrooms..once again a moroccan spice rub with oil works well.

serves 4 if you want leftovers, halve it, double it, it's all good





List of Ingredients



• 2 cups couscous
  
• a handful of dried apricots (maybe 1/3-1/2 cup)...can use sultanas instead
  
• 1/4 cup slivered almonds (can use hazelnuts or macadamia)
  
• 2 cups boiling water (can add stock powder if you really want)
  
• a large knob of butter (can use a nice oil)
  
• finely grated rind of 1 lemon (or lime, orange)
  
• juice of 1/2 lemon (more if you want)
  
• 1 bunch coriander or flat leaf parsley (or sprinkle some dried)
  
• 1 small zucchini, grated (can use capsicum)
  
• 1 tin (400g) chicpeas, drained and rinsed (can cook your own)
  
• sprinkles of pepper and cinnamon
  
• honey (completely optional) salt to taste
  
• 1/2 red onion, finely chopped
  






Instructions



1. add butter and honey (if using) to couscous in a heat proof bowl. Pour over boiling water and stir
   
2. Add zucchini. Chop apricots and add them. Add lemon zest and juice, chickpeas, herbs, spices and onion
   
3. Mix well and sprinkle over almonds. Leave to infuse flavours while barbecuing meat (if using)
   
4. You may add fresh chili if you like (my kids prefer me not to)
   






Final Comments


Omit anything you dont have, substitute like mad as the mood takes you; place leftovers in little containers (with sliced leftover chicken is good or a few cherry tomatoes or green grapes) and send them to school for a more exciting lunch!