A recipe the whole family will go crazy for. Full of flavour and colour, you won't be able to get enough.
INGREDIENTS
1 cup instant couscous
1 teaspoon sea salt
1/3 cup raisins
½ teaspoon ground cumin
1 cup boiling water
1 tablespoon olive oil
1 x 400 gram tin chickpeas, drained and rinsed
½ cup sliced stuffed green olives
½ cup roughly chopped skin-on roasted almonds
¼ cup flat-leaf parsley, chopped
METHOD
Combine the couscous, salt, raisins, cumin, boiling water and oil in a large heat-proof bowl and cover with plastic wrap. Set aside for 10 minutes. Uncover and fluff the couscous with a fork then stir in the chickpeas, olives, almonds and parsley.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.