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Tabouli & Chickpea Couscous Salad

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“This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
  2. Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
  3. Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
  4. Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
  5. Pour dressing over salad, toss well & serve.

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