Looking for something?

Morocccan Style Amaranth Couscous

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 250 g uncooked amaranth
  • 1 Knorr chicken stock cube
  • 1 can 400 g chickpeas rinsed and drained
  • 4 tablespoon raisins
  • 1 aubergine cubed
  • 3 tablespoon goat cheese or feta crumbled
  • salt and pepper to taste
  • 1 handful toasted almonds flakes
  • 2 tablespoon olive oil
  • 2 tablespoon chopped parsley for garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

800kcal

Energy (kJ)

3350kJ

Protein (g)

36.9g

Carbohydrate incl. fibre (g)

113.1g

Carbohydrate excl. fibre (g)

82.6g

Sugar (g)

32.0g

Fibre (g)

30.5g

Fat (g)

26.5g

Saturated fat (g)

3.0g

Unsaturated fat (g)

20.7g

Monounsaturated fat (g)

13.9g

Polyunsaturated fat (g)

6.9g

Trans fat (g)

0.0g

Cholesterol (mg)

9mg

Sodium (mg)

918mg

Salt (g)

2.30g

Vitamin A (IU)

2611IU

Vitamin C (mg)

46.2mg

Calcium (mg)

387mg

Iron (mg)

12.16mg

Potassium (mg)

2335mg

Total

2400kcal

10050kJ

110.7g

339.3g

247.8g

96.0g

91.5g

79.5g

8.9g

62.2g

41.6g

20.6g

0.0g

27mg

2755mg

6.89g

7834IU

138.6mg

1162mg

36.48mg

7005mg


  • 1 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.
  • 2 Meanwhile, saute the aubergine and chickpeas together in a frying pan until the aubergine becomes soft.
  • 3 Pour the aubergine & chickpeas into the amaranth and add the raisins.
  • 4 Top with crumbled cheese, the flaked almonds and salt and pepper to taste. Drizzle with olive oil, and garnish with chopped parsley. Dig in.