Couscous and Chickpea Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The dressing in this recipe makes this taste far superior to any prepared shop bought couscous. 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 fresh mint |
2 tablespoons fresh parsley |
1 lemon |
1 tablespoon wine vinegar |
1 tablespoon clear honey |
salt |
fresh ground black pepper |
75 ml olive oil |
Directions:
1. 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.
2. 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.
3. Fork through the Couscous turn out into a large mixing bowl. Add the dressing and allow to cool to room temperature.
4. 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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