Spiced pineapple & chickpea cous cous

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Sue McEnroe, our creative food technology expert, delights us again with her original, Moroccan-inspired recipe.

Serves 4 as a light meal


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).


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..

Author: Sue Bell
Sue Bell is an entertainment writer and author of Backpacked: A mostly true story, Beat Street and When Dreamworks came to Stanley.

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