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Couscous salad with chickpeas, cranberries & fetta
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| 1 | onion chopped |
| 2cloves | garlic |
| 1 tsp | tumeric |
| 1/2 tsp | cinnamon |
| 1 1/2 C | vegetable stock |
| 2 red capsicums chopped | |
| 1/3 C | torn mint leaves |
| 1 tin | drained chick peas |
| Lemon juice to taste | |
| 100g | dried cranberries |
| 100g | low fat fetta |
Spray pan, add onion, then garlic, tumeric & cinnamon & stir fir 30sec. Add stock & bring to the boil. Stir in couscous, remove from heat & cover allowing to sit for 5 minutes. Fluff with a fork. Add capcicum, mint & chickpeas. Add lemon juice and sprinkle cranberries & fetta over couscous.
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