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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.