Dietary Information
Ingredients
- Couscous - 1 1/2 cups
- Currants - 1/4 cup
- White wine vinegar - 2 tsp
- Chopped pistachios (or salted, roasted almonds) - 1/3 cup
- Sugar snap peas, halved length-ways - 300 g
- Frozen peas - 250 g
- Extra virgin olive oil - 1/3 cup
- Lime juice - 1/3 cup
- Clove garlic, crushed - 1
- Salt, to taste
- Pepper, to taste
- Spring onions, sliced thinly - 4
- Medium avocados, cut into slices - 2
- Fresh coriander leaves - 1/3 cup
- Fresh mint leaves - 1/3 cup
Method
Place couscous and 1 1/₂ cups of boiling water in a large heatproof bowl. Cover and stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
Cook currants and vinegar in a small saucepan over medium heat for 3 minutes or until vinegar is absorbed. Add to couscous with half the pistachios or almonds, whichever you’re using.
Place sugar snap peas and frozen peas in a medium heatproof bowl; add enough boiling water to cover. Stand for 1 minute and drain. Refresh in a bowl of iced water and drain again.
Place oil, lime juice and garlic in a screw-top jar; shake well, season.
Add peas to couscous mixture with spring onion, avocado and dressing; stir gently to combine. Top with remaining pistachios or almonds, and fresh herbs.
Tip: You can use pearl couscous instead of regular couscous. Follow the cooking directions on the packet.
PER SERVE • Energy 2360Kj • Protein 14g • Total Fat 33g • Saturated Fat 5g • Carbohydrates 48g • Sugars 10g • Sodium 36mg
Dietary and nutritional info supplied by NZ Nutrition Foundation
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