This is a super side to serve with lamb. You can add in extra ingredients like 150g of crumbled goat’s cheese too if you like. It’s also great served on it’s own as a BBQ side. Whisking up some natural Greek yoghurt along with fresh mint and honey or pomegranate molasses and using as a dressing to accompany works brilliantly too.
- 2 cups cous cous
- 100 g flaked almonds
- 400 g tin chickpeas, rinsed and drained
- 1 teaspoon ground cumin
- Juice 1/2 lemon, zest of 1
- Large handful mint
- Seeds from 2 pomegranates
- Olive oil and EVOO
- Salt and freshly ground black pepper
- Add cous cous to a bowl, cover with 2 cups boiling water and a good drizzle of EVOO. Cover bowl with a dinner plate and allow to stand for 5 minutes before fluffing up cous cous with a fork. While you are forking the grains, feel free to drizzle in extra EVOO as this helps to separate the grains and adds extra flavour. Season to taste with salt and freshly ground black pepper.
- Meanwhile heat a large, non-stick frying pan or skillet over medium heat, add the flaked almonds and toss until golden brown and toasted. You’ll need to keep a firm eye on them as they toast to avoid burning. Toss the pan frequently and stir the nuts to brown them evenly. Remove and allow to cool.
- Into the same pan add 1 tablespoon of olive oil, warm over medium heat then add the drained chickpeas. Add the cumin and season with salt and freshly ground black pepper. Fry for 4-5 minutes tossing often until crispy and golden. Add the lemon juice and fry for another minute or two before adding to the cooked cous cous. At this stage add in the flaked almonds too.
- Add the pomegranate seeds, chopped mint, lemon zest and a tablespoon or two of EVOO and stir to combine. Season with a little extra salt and pepper if you think it needs it.