Spanish-Inspired Couscous
Spanish-Inspired Couscous
Couscous is one of those ingredients that soaks up flavour. The more you give it, the better it tastes. Use leftovers in a pita pocket or wrap for a great lunch the next day.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 cups couscous
- 2 cups vegetable or chicken stock, heated
- 1 tin chickpeas, rinsed
- 1 Spanish onion, thinly sliced
- 3 baby cucumbers, sliced
- ½ green capsicum, roughly chopped
- ½ red capsicum, roughly chopped
- ¼ iceberg lettuce, roughly chopped
- ¼ cup olive oil
- Pinch paprika
- 3 tbsp lemon juice
- Coarse salt
- Cracked pepper
Method
- Place couscous in a bowl and pour over the hot stock. Stir and cover. Once the stock has absorbed, fluff it with a fork.
- Place couscous, chickpeas, onion, cucumbers, capsicums and lettuce in a bowl and toss to combine.
- Combine olive oil, paprika, salt, pepper and lemon juice and spoon over salad.
- Tip: Use veggie or chicken stock to cook the couscous as it adds so much flavour!
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