Date and Chickpea Cous Cous

Ingredients

• 1/2 cup dates (finely chopped)
• 2 tablespoons sultanas
• 1 lemon, juice of
• 1 tablespoon butter
• 1 tablespoon oil (I prefer olive or grapeseed)
• 2 pinches onion flakes
• 1 pinch cinnamon
• 1 pinch ground nutmeg
• 1 pinch salt
• 1 pinch white pepper
• 1 tablespoon ground coriander (cilantro)
• 440 g chickpeas
• 1 carrot (grated)
• 1 broccoli (finely chopped)
• 2 tablespoons slivered almonds, toasted
• 1 1/2 cups stock (vegetable or chicken if you're not vegetarian)
• 1 1/2 cups couscous

Directions

1. 1

   Rinse sultanas and chopped dates. Put in a small bowl with the lemon juice, set aside to soak.

2. 2

   Melt butter and oil in wide, heavy based saucepan or skillet (it will need a lid later) on med heat.

3. 3

   When butter starts bubbling, add onion flakes, cinnamon, nutmeg, salt, white pepper, ground coriander. Sautee until fragrant.

4. 4

   Add chickpeas, grated carrot, broccoli, toasted almonds. Stir to coat with spices.

5. 5

   Tip in dates and sultanas, including the lemon juice. Sautee a few more minutes.

6. 6

   Add 1 1/2 cups stock and bring to the boil.

7. 7

   Add 1 1/2 cups cous cous, stir well and bring back to boil. Take off heat and cover.

8. 8

   Allow to stand for 5 minutes. When all the liquid is absorbed, fluff up cous cous with a fork and serve as a main or side dish.