Morocccan Style Amaranth Couscous
- 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
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.
Meanwhile, saute the aubergine and chickpeas together in a frying pan until the aubergine becomes soft.
Pour the aubergine & chickpeas into the amaranth and add the raisins.
Top with crumbled cheese, the flaked almonds and salt and pepper to taste. Drizzle with olive oil, and garnish with chopped parsley. Dig in.
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