Chickpea couscous salad recipe |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This vegetarian salad sounds wonderful, though I have yet to try it for myself. Times are estimated. Ingredients:
20 ounces canned chick-peas, drained |
8 ounces mixed dried fruit, coarsely chopped (apricots and golden raisins) |
2 cloves elephant garlic, crushed |
4 tablespoons lime juice |
4 sprigs fresh thyme, finely chopped |
1 teaspoon salt |
1 teaspoon cayenne pepper |
14 ounces precooked tender couscous, drained |
4 ounces edam cheese, cubed |
1 bunch watercress, shredded |
1 tablespoon sunflower oil |
1 tablespoon lime juice |
8 red leaf lettuce |
Directions:
1. Combine watercress, sunflower oil, lime juice and red lettuce leaves.
2. Arrange red lettuce salad on a salad platter.
3. Combine chickpeas, dried fruit, elephant garlic, lime juice, thyme, salt, cayenne pepper, couscous and Edam cheese cubes.
4. Mix well.
5. Spoon chickpea mixture onto lettuce salad.
6. Chill for 1/2 hour and serve cold with soft buttered rolls.
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