Pea, Chickpea And Pistachio Couscous

Ingredients

250ml orange juice
4tbsp lemon juice
2 tsp ground cinnamon
500g instant couscous
75g butter
3 tbsp olive oil
200g frozen peas, blanched for 2 mins
1 tin chickpeas, rinsed and drained
100g chopped pistachio nuts
2 tbsp currants
3 tbsp chopped flat leaf parsley
3 tbsp chopped coriander

Nutrition

PER SERVING (4) 806 kcalories, 22g protein, 84g carbohydrates, 31g fat, 11g saturated fat, 15g fibre, 20g sugars, 1.61g sodium.

Nutrition - as well as the nutritional value of the Peas this recipe contains: vitamin A and beta carotene, B complex vitamins, vitamin C, vitamin D, vitamin E, vitamin K, calcium, magnesium, iron, zinc, selenium, manganese, potassium, plus antioxidants from the herbs.

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. 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.

Serves 4

Recipe developed by Rachel Green