Pea, Chickpea and Pistachio Couscous

Pea, Chickpea and Pistachio Couscous

1 hour

Serves 4

Nutritional information

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.


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


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


The less water you use when cooking peas, the less vitamin C is 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)