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Couscous salad

Ingredients

  • 250ml (1 cup) Campbell's Real Stock Chicken
  • 190g (1 cup) couscous
  • 2 teaspoons olive oil
  • 1 red onion, halved, thinly sliced
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 2 large (about 280g) ripe tomatoes, finely chopped
  • 1 x 400g can chickpeas, rinsed, drained
  • 1/5 cup firmly packed coarsely chopped fresh coriander
  • 2 tablespoons fresh lemon juice
  • Freshly ground black pepper
  • Moroccan chicken (see related recipe), to serve

Method

  • Step 1 - Place the stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous and stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains.
  • Step 2 - Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomato and chickpeas and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.
  • Step 3 - Add onion mixture, coriander and lemon juice to the couscous and toss to combine. Taste and season with pepper. Serve with the Moroccan chicken.

Recipe Ingredient

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