Moroccan Couscous With Chicken N Chickpeas |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Another quick n easy lunch or snack that uses left over BBQ chicken. Ingredients:
2 cups dry couscous |
2 cups boiling water (adjust according to pkt. instructions) |
1 (440 g) can chickpeas (garbanzo beans) |
1/2 cup fresh parsley, minced |
3 spring onions, finely chopped |
2 cups shredded cooked chicken |
1/4 cup fresh lemon juice |
2 tablespoons olive oil |
1 tablespoon cumin |
1 teaspoon coriander |
1 teaspoon paprika |
1/2 teaspoon cayenne pepper |
2 garlic cloves, minced |
Directions:
1. Pour boiling water over the couscous in a heat-proof bowl. Let stand for 5 minutes until the water is absorbed, cool slightly.
2. Add chicken,chickpeas, parsley and spring onions.
3. Combine remaining ingredients in another bowl and pour over the couscous salad.
4. Serve at room temperature or refrigerate until ready to serve.
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