Giant Couscous with Dates and Chickpeas

I don’t really understand why anyone would choose regular couscous over giant couscous? The tiny pieces dissolve into nothing in your mouth, compared to the hefty bite of the giant stuff, which is nothing short of a delight to eat. It makes a classy little salad base, here with sticky dates and a really orange-y dressing. It could be a meal in of itself, or as a side for a larger spread (really good pals with both lamb AND chicken, I heard.) I’ve kept the base recipe vegan, but a little crumble of feta in there is lovely too.

1 red onion 

1 tsp nigella seeds

1 tsp smoked chilli flakes

1/2 a jar of posh chickpeas 

1/2 tsp ground cinnamon

1/2 tsp ground cumin

300g giant cous cous

1 orange

1 tbsp dijon mustard

50g pitted dates 

a bunch of fresh parsley 

salt, pepper and olive oil

1. heat your oven to 180°C.

2. peel and finely slice your red onion.

3. add about 4 tbsp of olive oil to a saute pan, then tip in your sliced onion, as well as your nigella seeds and chilli flakes. Cook your onions over a gentle heat for about 30 minutes, until they are totally softened and caramelised, stirring them often so that they don’t stick.

4. drain your chickpeas, then rinse them with water and pat them dry with kitchen towel. tip these into a baking tray, and add your cinnamon and cumin, as well as a good pinch of salt and 2 tbsp olive oil. toss the chickpeas about so that they are totally coated in the spices, then bake them for 25 minutes until they are crisp.

5. boil your kettle. toast your cous cous in dry saucepan until it is lightly golden, then pour in the boiling water. add a good pinch of salt, then simmer the cous cous until it is tender (about 8 minutes).

6. squeeze your orange juice into a bowl. add your mustard, and about 3 tbsp of olive oil, then whisk it to loosely combine it.

7. cut your dates into pieces, and pick all the leaves off your parsley.

8. drain your couscous in a colander. pour the couscous into your caramelised onions, and give it a good mix.

9. tip your couscous into a serving bowl, along with your dates, parsley leaves, crispy chickpeas and dressing. give it a really good toss so it is all combined, then serve it up.