Fruity chickpea pilaf

You can make this filling vegetarian dish "meaty" by adding chunks of chicken. Brown them, then add to the pan with the couscous

  • Serves 4

  • Total time 45 mins

  • Calories 354 per serving

Ingredients

  • good pinch saffron threads
  • 400ml (14fl oz) hot vegetable stock
  • 1tbsp oil
  • 1tbsp coriander seeds, lightly crushed
  • ˝tbsp cumin seeds, lightly crushed
  • 1 leek, halved and sliced
  • 200g (7oz) giant wholewheat couscous (we used Merchant Gourmet)
  • 150g (5oz) dried apricots, roughly chopped
  • 400g can chickpeas
  • 50g (2oz) toasted flaked almonds
  • 1 large handful parsley, chopped
  • lemon wedges and extra virgin olive oil, to serve

Preparation

  1. Put the saffron and hot stock in a small jug and set aside. Heat the oil in a large sauté pan over a medium heat, add the coriander and cumin seeds and lightly fry for 1 minute, stirring often. Add the leek and sauté until lightly browned. Add the couscous, apricots and stock mixture to the pan. Bring to the boil, then reduce to a gentle simmer. Cover with a lid and leave for 12 minutes. Take off the heat and leave - still covered - for another 10 minutes.

  2. Add the chickpeas to the pan, return to the heat and stir until heated through. Season well and stir in the almonds and parsley. Serve with a squeeze of lemon and a drizzle of olive oil.