Spiced pineapple & chickpea cous cous
Sue McEnroe, our creative food technology expert, delights us again with her original, Moroccan-inspired recipe.
Serves 4 as a light meal
Ingredients:
½ cup cous cous
2 tsp morrocan spice mix (rasel el hanout)
1 tablespoon olive oil
½ carrot, grated
½ zucchini, grated
4 spring onions, sliced
4 slices of fresh or canned pineapple (or one small golden pineapple)
1 tomato, chopped
½ can chick peas, drained
2 tablespoons mint leaves (or coriander if you don’t have mint. Parsley’s also good but mint’s nicer).
Method:
Place cous cous & morrocan spice mix in a bowl & pour over ½ cup boiling water. Cover with a teatowel & let sit for 5 mins until liquid is absorbed.
Add olive oil & break up with a fork to separate grains.
Add other ingredients & serve with minted yoghurt or hummus or tatziki if liked, although it is lovely plain..
