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Couscous with spicy sunflower seeds
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Prep Time:
15 minutes
Cook Time:
4 minutes
Total Time:
19 minutes
Spicy couscous salad with a satisfying crunch.
Ingredients:
  • 375.00 ml couscous
  • 375.00 gm boiling water
  • 18.20 gm olive oil
  • 1 tsp ground fennel seeds
  • 2.50 gm ground cumin
  • 82.50 ml sunflower seeds
  • 1 long red chilli, deseeded, thinly sliced
  • 60g baby rocket
  • 100g cherry tomatoes, halved
Instructions:
  • In a large heatproof bowl, combine couscous and boiling water. Cover and let stand for 4 to 5 minutes until water is absorbed. Fluff the grains with a fork to separate them.
  • Heat oil in a large frying pan over medium-low heat. Add fennel, cumin, turmeric, and sunflower seeds. Stir and cook for 2 to 3 minutes until seeds are well coated. Remove from heat.
  • Combine chili, arugula, tomato, and couscous in a pan. Gently mix together and then serve.

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