Ingredients
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1/4 cup peanut oil
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1/4 teaspoon turmeric
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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1 1/2 cups instant couscous
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2 1/2 cups vegetable stock (or water)
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2 tablespoons orange juice
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1 teaspoon brown sugar
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salt (to taste)
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415 g can chickpeas
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1 small red onion, finely chopped
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1/2 large red capsicum, seeded and cut into 1/4 inch pieces
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1/3 cup dates, pitted and chopped
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1/4 cup raisins
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2 tablespoons minced fresh coriander
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2 tablespoons unsalted peanuts, for garnish (chopped)
Instructions
- Heat 1 tbs of the peanut oil in a saucepan over medium heat. Add the turmeric, cinnamon, ginger, cumin, cayenne and couscous. Cook, stirring until fragrant, about 2 minutes, being careful not to burn. Stir in the stock and bring to a boil. Reduce the heat to very low, cover and cook until all liquid is absorbed, about 5 minutes. Remove from the heat and let stand for 5 minutes.
- Transfer the couscous to a large serving bowl, using a fork to fluff it up. Set aside.
- In a small bowl, combine the remaining 3 tbs of peanut oil, orange juice, brown sugar and salt to taste. Stir to blend well and set aside.
- The the couscous, add the chickpeas, onion, capsicum, dates and raisins, Add the dressing and toss gently to combine well. Garnish with coriander and peanuts.