Aromatic Moroccan couscous recipe
- 50g pine nuts
- 50g pumpkin seeds
- 500g Asda Frozen Mixed Vegetables
- 215g can chickpeas
- 2 tbsp olive oil
- 4 spring onions
- 1 clove garlic
- 1 level tbsp ground cumin
- 1 level tbsp ground coriander
- 1 level tbsp ground ginger
- 1 level tbsp paprika
- 300g couscous
- 1 reduced-salt vegetable stock cube
- 150g chopped dried apricots
Dry-fry 50g pine nuts and 50g pumpkin seeds on a medium heat until lightly toasted. Set aside.
In a pan of water, boil 500g Asda Frozen Mixed Vegetables for 3-4 mins.
Add a 215g can chickpeas, rinsed and drained, and boil for 1 min more. Drain and set aside, then dry the pan.
Heat 2tbsp olive oil in the pan and cook 4 spring onions, trimmed and sliced, and 1 clove garlic, crushed, for 2 mins.
Stir in 1 level tbsp each ground cumin, ground coriander, ground ginger and paprika, along with 300g couscous.
Add 425ml boiling water then crumble in 1 reduced-salt vegetable stock cube.
Return cooked chickpeas and veg to pan, plus 150g chopped dried apricots. Cover with the lid and set aside for 5 mins.
Stir with a fork to fluff up the grains, and heat through for a further minute.
Scatter over the toasted pine nuts and pumpkin seeds, then serve immediately.