Pea, Chickpea And Pistachio Couscous

Name: Pea, Chickpea And Pistachio Couscous
Cook time: 60 min
Yield: 4
Ingredients: 250 ml orange juice; 4 tablespoons lemon juice; 2 teaspoons ground cinnamon; 500 g instant couscous; 75 g butter; 3 tablespoons olive oil; 200 g Garden Peas 375g frozen peas, blanched for 2 mins; 1 tin chickpeas, rinsed and drained; 100 g chopped pistachio nuts; 2 tablespoons currants; 3 tablespoons chopped flat leaf parsley; 3 tablespoons chopped coriander

Lunch Ideas

1 h

cooking time

Easy

Servings

(0)

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Preparation

Place the orange and lemon juice into a measuring jug, and make the liquid up to 600ml with water. Pour into a saucepan, add the cinnamon and bring to the boil.
Remove from the heat, pour in the couscous and stir, cover and leave for 5 mins, add the butter, olive oil, fluff up the couscous with a fork then add the peas, chickpeas, pistachio nuts, currants, parsley and coriander.
Serve with barbecued or grilled lamb.
Recipe developed by Rachel Green