Thoughtful Foods

Serves 4

Ingredients

• 1 cup (250ml) clear apple juice
• 1 tablespoon honey
• 1 cup (190g) couscous
• 75g packet flaked almonds
• 2 freestone peaches, halved, chopped
• 1/2 cup (90g) sultanas
• 2 green apples
• Greek-style yoghurt, to serve

Method

1. Place apple juice and honey into a saucepan and bring to boil. Place couscous into heatproof bowl. Add juice mixture and stir to combine. Set aside for 5 minutes or until liquid absorbs. Use a fork to separate grains.
2. Preheat oven to 180°C. Place almonds on baking tray and bake 5 minutes. Allow to cool. Stir the peaches, sultanas and almonds into couscous.
3. Coarsely hand-grate the apples. Add to couscous and stir to combine.
4. Serve topped with a dollop of yoghurt.

Source: Michelle Southan, Fresh Living, January 2004, p 68.

Serves 4

Serves 4

Ingredients

• 3 carrots, chopped
• 2 cups (400g) couscous
• 400g canned chickpeas, rinsed, drained
• 2 tsp sumac
• 2 tbs lemon juice
• 1 tbs olive oil
• Mint leaves, to garnish

Minted yoghurt

• 1/2 cup Greek-style yoghurt
• 1 tbs lemon juice
• 2 tbs roughly chopped mint leaves

Method

For the yoghurt, mix all ingredients in a small bowl and set aside.

Steam carrots, covered, over boiling water for 3-5 minutes until just tender.

Meanwhile, place couscous in a heatproof bowl and pour over 375ml boiling water. Cover and stand for 5 minutes. Uncover, fluff with a fork, then add chickpeas and carrots.

For the dressing, whisk sumac, lemon juice and olive oil in a bowl.

Add to the couscous and toss together.

Spicy couscous salad

Serves 6

Ingredients

• 1 1/2 cups vegetable vtock
• 1 1/2 cups couscous
• 250g haloumi cheese
• 1 teaspoon olive oil
• 420g can chickpeas, drained, rinsed
• 5 green onions, thinly sliced
• 1/2 cup mint leaves, roughly chopped
• 2 long red chillies, deseeded, thinly sliced

Dressing

Serves 4

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4