Chickpea and Carrot Couscous |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A tasty quick salad which looks very appealing. I like to use a Y peeler to make carrot ribbons to make it look prettier. Ingredients:
200 g greek yogurt |
2 tablespoons lemon juice |
2 tablespoons chopped fresh mint leaves |
5 carrots |
400 g couscous |
425 ml boiling water |
410 g tinned chickpeas, drained and rinsed |
2 teaspoons cumin seeds |
1/2 lemon, zest of |
4 tablespoons lemon juice |
1 tablespoon olive oil |
Directions:
1. In a bowl mix the yoghurt, mint and the 2 tbsp lemon juice and set aside.
2. Chop 5 carrots and steam until just tender (about 5 mins).
3. place the couscous in a bowl and pour over the water, cover and leave for 5 minutes.
4. Fluff up the couscous and mix in the chickpeas and steamed carrots.
5. Dry fry the cumin seeds until fragrant and popping.
6. Crush the cumin seeds and add to the couscous with the lemon juice, zest and olive oil.
7. Toss well and serve with the yoghurt.
|
|