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Moroccan Style Amaranth Couscous
A great recipe for couscous lovers. The mix of saute vegetables and a choice of goats cheese makes this a standout dish.
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25 MINS
Cooking Time
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Easy
Difficulty
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10 MINS
Prep Time
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3 People
Serves
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Pour your amaranth and water into a medium saucepan and cook following the pack instructions. Sprinkle your Knorr chicken stock cube over and bring to the boil and stir. Lower the heat to a simmer, covering and letting it cook for 15 minutes or until the water is absorbed and the amaranth grains are cooked. Let stand for 5 minutes, uncovered. Fluff with a fork and transfer to a large bowl.
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Meanwhile, saute the aubergine and chickpeas together in a frying pan until the aubergine becomes soft.
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Pour the aubergine & chickpeas into the amaranth and add the raisins.
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Top with crumbled cheese, the flaked almonds and salt and pepper to taste. Drizzle with olive oil, and garnish with chopped parsley. Dig in.
