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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.