Spicy couscous with chickpeas

Spicy couscous with chickpeas

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 cup instant couscous
2 tablespoons olive oil
6 spring onions, chopped
1 garlic clove, finely chopped
6 patty pan squash, quartered
4 zucchini, sliced
1 cup cooked or drained canned chickpeas
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon salt
freshly ground pepper
1/4 cup freshly chopped parsley

Method

  1. Prepare couscous according to manufacturer’s instructions and set aside. Heat the oil in a large frying pan and sauté the spring onions and garlic for 1 minute. Add the squash and zucchini and continue to stir-fry for about 5 minutes, until just tender. Stir in the chickpeas and spices and stir-fry a further minute. Gently fold through the prepared couscous and keep over a gentle heat until heated through, for about 5 minutes. Scatter with the chopped parsley.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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