8 minutes preparation + 6 minutes cooking
16 serves of vegies in this recipe

 
1½ cups vegetable or chicken stock
2 teaspoons ground cumin or curry powder
1½ cups couscous, uncooked
425g can chickpeas, drained
3 medium tomatoes, finely diced
¼ cup parsley, chopped
2 spring onions, sliced (include green tops)
Rind of 1 lemon or orange, grated
Juice of 2 oranges (150 mL)
1 tablespoon vegetable oil

Bring stock to the boil and add cumin. Remove from heat and mix in couscous. Cover and allow to stand for 5 minutes until stock is absorbed. Mix in remaining ingredients. Serve warm or cold.

Serves 8.

Variation
Substitute tomatoes with 1 red capsicum. Replace spring onions with ½ cup finely chopped red onion.

Recipe © State of Western Australia, 2012.