Couscous and Chickpea Salad
"The dressing in this recipe makes this taste
far superior to any prepared shop bought couscous."
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 teaspoon salt
- 3 tablespoons olive oil
- 225 g couscous
- 1 (440 g) can chickpeas
- 6 -8 spring onions
- 6 -8 sun-dried tomatoes
- 2 tablespoons of fresh mint
- 2 tablespoons fresh parsley
-
For the dressing
- 1 lemon
- 1 tablespoon wine vinegar
- 1 tablespoon clear honey
- salt
- fresh ground black pepper
- 75 ml olive oil
directions
- Bring to the boil 400 ml of water the salt and 1 tbsp of olive oil. Stir in the couscous and take off the heat cover with the lid and leave for at least 5 minutes.
- Prepar the dressing by combing the zest and juice of the lemon with the rest of the ingredients,mixing well and making sure all the honey has dissolved.
- Fork through the Couscous turn out into a large mixing bowl. Add the dressing and allow to cool to room temperature.
- Drain and rinse the chickpeas.Trim the spring onions then chop all the white and some of the green .Chop the sun dried tomatoes,mint and parsley . Mix these all into the couscous and serve.
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Reviews
-
Deliciously different, simple to make, and colorful ~ this is wonderful recipe. After sampling the final dish, I did go back and add a bit of garlic and a dash of thyme, just to give the flavors a bit more depth. I also may reduce the water ever so slightly next time to keep the couscous very distinct. But there will definitely be a next time; I love this salad! Thanks so much for posting.
