Couscous salad. Picture: Supplied
Ingredients
2 cups Pouyoukas plain couscous
1 cup Pouyoukas chickpeas, prepared as per pack instructions
2 cups boiling water
2 tablespoons olive oil, divided
½ teaspoon salt
¾ cup raisins
¼ teaspoon cinnamon
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
Seeds from 1 pomegranate
¼ cup coriander, chopped
Method
1. Add two cups of boiling water to the two cups of couscous in a bowl. Add one tablespoon olive oil, salt, raisins and spices. Stir to mix.
2. Cover until the water is absorbed and the couscous is tender, about 5-10 minutes.
3. Fluff the couscous with a fork, add remaining oil and prepared chickpeas.
4. Reserving some for garnish, stir in pomegranate seeds and coriander.
For more news your way, follow The Citizen on Facebook and Twitter.