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Pea, Chickpea And Pistachio Couscous

2


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.


Print this recipe

Print this recipe

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

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


Cooking Tips

The less water you use when cooking peas, the less vitamin C lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Peas, the all year round convenience food! What more could you ask for?



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