Wednesday, 28 November 2012

Goat Cheese and Chickpea Couscous

Being two meat eaters and a vegetarian, we alternate our days so I'm not making two meals every night. Last night was veggie night and I had a real craving for chickpeas, food enemy number one for my son, he hates those round nuggets! Making matters worse was my addition of walnuts and goat cheese, another two items on his hit list! All in all a terrible food night for the poor boy, only made better by the promise of Pork En Croute tomorrow, one of his favourite meals. Actually, he ate the whole thing up and begrudgingly admitting that it wasn't terrible, high praise indeed!

I love chickpeas, not only is this wonderful pulse versatile but it's nutritional content packs an all round health promoting punch. Chickpeas are high fiber and low glycemic, so great if you're on a diet as they will keep you satisfied for longer. They are also a fat free source of protein as well as being high in calcium (almost like for like with milk). But wait that's not all, chickpeas are also known to help lower bad cholesterol and reduce the risk of heart disease. Other nutrients include iron, manganese, potassium and molydenum a needed mineral for those sensitive to sulfites. Yummy and nutritious, yay chickpeas!


Goat Cheese and Chickpea Couscous
serves 4

2/3 cup couscous
1 cup water
1/4 tsp salt
1 tbsp olive oil or butter
zest of 1 lemon
2 tbsp of freshly chopped parsley
1 can chickpeas, drained and rinsed
1 pkg soft goat cheese
1/2 cup chopped walnuts
1/4 cup pitted and chopped kalamata olives (or favourite olive of your choice)
salt and pepper
1 tbsp chopped mint

In a small saucepan bring water, salt and oil or butter to a boil. Pour in the couscous, remove from heat. Cover the pan with a lid and allow to sit for 5 minutes. Fluff with a fork. Stir in the lemon zest and parsley.

Meanwhile place a small pan over low heat and add chickpeas, walnuts and olives and stir just until warmed through. Season to taste and off the heat stir in the mint and crumbled goat cheese.

Divide the couscous between plates and top with the chickpea mixture. Eat immediately.

This is a light supper or for a lunch on the go either pack in a transportable container or use as a filling for a wholewheat wrap.

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