250ml orange juice
4tbsp lemon juice
2 tsp ground cinnamon
500g instant couscous
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.
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)