Moroccan chickpea & apricot couscous
About £0.69 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Couscous300g
- Chickpeas400g
- Dried apricots80g
- Red onions1
- Ground cinnamon5g
- Flaked almonds40g
- Mint15g
- Feta100g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Pour boiling stock over the couscous (300g) with a pinch of cinnamon (5g), cover (5 min).
- Fry the onion (1) and drained chickpeas (400g) with a teaspoon of cumin until golden (8 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Fork through the couscous with the chickpeas and chopped apricots (80g).
Kitchen note Rinse tinned beans and chickpeas in a sieve. It gets rid of the gloopy water and a lot of the salt.
- Top with almonds (40g), mint (15g) and crumbled feta (100g).
Kitchen note Every oven runs a bit hot or cold, so check bakes 5 minutes early. A skewer pushed into the middle should come out clean (or a bit fudgy for brownies).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.