Uncategorized

Couscous Salad

Tabbouleh,salad.,traditional,middle,eastern,or,arab,dish.,levantine,vegetarian

Ingredients

  • 1 ¼ cups dried couscous
  • 1 ¼ cups boiled water
  • 1 tsp vegetable stock powder (or 1 cube crumbled)
  • 1 garlic clove, minced
  • 1 tsp coriander powder (or cumin)
  • 400g chickpeas, drained
  • 1/2 cup coriander, finely chopped
  • 1/2 cup parsley, finely chopped (or mint)
  • 1 red onion, chopped
  • 220g sun dried tomato strips in oil
  • 120g rocket, chopped into 5cm pieces
  • Zest of 1 large lemon
  • 5 tbsp fresh lemon juice (2 large lemons)
  • 1/2 tsp coarsely ground black pepper
  • 60g feta, crumbled
  • Salt and pepper, to taste

        Method:

        1. Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
        2. Fluff couscous with fork. Cool a bit.
        3. Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
        4. Adjust salt and pepper to taste.
        5. Transfer to serving bowl, sprinkle with feta. Serve.

        (Recipe sourced & adapted from recipetineats.com)