Couscous with Chickpeas, Olives and Parsley

, from Issue #46. August, 2015
Photography by Manja Wachsmuth.
Couscous with Chickpeas, Olives and Parsley

A recipe the whole family will go crazy for. Full of flavour and colour, you won't be able to get enough.



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


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.