Pea, Chickpea and Pistachio Couscous Recipe | Birds Eye

Ingredients

• 250 ml orange juice
• 4 tablespoons lemon juice
• 2 teaspoons ground cinnamon
• 500 g instant couscous
• 75 g butter
• 3 tablespoons olive oil
• 200 g Garden Peas 375g frozen peas, blanched for 2 mins
• 1 tin chickpeas, rinsed and drained
• 100 g chopped pistachio nuts
• 2 tablespoons currants
• 3 tablespoons chopped flat leaf parsley
• 3 tablespoons chopped coriander