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
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
Our method
- 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. Cook the peas according to cooking instructions on pack.
- 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
WHAT OUR CONSUMERS THINK
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Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
806
31
11
20
1.61