INGREDIENTS:
1 cup couscous
2 teaspoons grated lemon rind
400g can Edgell Chick Peas, drained
1 cup torn flat leaf parsley leaves
4 fresh dates pitted and cut into slivers
2 tablespoons lemon juice
METHOD: 1. Place couscous and lemon rind into a bowl, pour over 1 cup
boiling water. Cover and allow to stand for 5 minutes.
2. Fluff up couscous with a fork and stir in drained Edgell
Chick Peas, parsley, dates and lemon juice. Season to taste.
SERVES: 4-6
PREPARATION TIME: 10 minutes
TIP: 1 teaspoon Moroccan spice can be added in step 1.
