Serves 4
1 onion, finely chopped
2 garlic cloves, crushed
1 green chilli, de-seeded and diced
225g chicken mince
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground coriander
2 pt (1.2l) chicken stock
410g can chickpeas, drained and rinsed
3 tbsp tomato puree
50g dry couscous
3 tbsp fresh mint
juice of 1 large lemon
Fry onion for 5 min add the garlic, chilli and mince. Fry until lightly coloured. Mix in spices and cook 30 sec before adding the stock, chickpeas and tomato puree.
Bring to the boil and simmer 20 mins. Remove from heat and stir in couscous, mint and lemon juice. Stand for 5 mins then serve.
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