Pea, Chickpea And Pistachio Couscous

Name: Pea, Chickpea And Pistachio Couscous
Cook time: 60 min
Yield: 4
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 Garden Peas 375g 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

Lunch Ideas

1 h

cooking

Easy

Servings

(0)

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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