• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 cup couscous
  • 1¼ cup fresh chicken stock
  • 1/8 tsp salt
  • ¼ tsp chicken stock granules
  • 300g canned chickpeas, drained and rinsed
  • ¼ cup currants
  • 2 tbsp toasted slivered almonds
  • Garnishing
  • 1 tbsp chopped coriander leaves


  1. Place couscous in a casserole.
  2. Bring fresh chicken stock to a quick boil. Add salt and chicken stock granules. Stir to mix. Pour over couscous. Add chickpeas and stir to combine.
  3. Cover and cook over very low heat for 4-5 minutes or until liquid is absorbed. Stir through with a fork to separate the grains. Add chopped coriander and stir again. Top with almonds and currants. Serve immediately.

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