Tabouli & Chickpea Couscous Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. Ingredients:
1 1/2 cups couscous |
1 1/2 cups boiling water |
1/3 cup extra virgin olive oil |
1 tablespoon ground cumin |
300 g chickpeas, rinsed & drained |
3 cups flat leaf parsley, chopped |
1 cup mint leaf, chopped |
6 green onions, finely chopped |
3 tomatoes, deseed & chopped |
2 lemons, juiced |
salt & pepper |
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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