LOCATION: Recipes >> Salad Recipes >> Couscous Chickpea 02
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Couscous Chickpea 02
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Couscous Carrot and Chickpea Salad
2 cups couscous
2 cups boiling vegetable stock or water
1/2 cup currants
1 can chickpeas, (300 g ) rinsed and drained
2 medium carrots grated finely
1 cup lightly packed fresh coriander leaves
salt and black pepper
1/3 cup olive oil
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 clove garlic crushed
1/2 teaspoon salt
Place the couscous in a medium heatproof bowl, add the boiling
stock or water and stand for 5 minutes. Fluff the couscous with a
fork.
Combine dressing ingredients in a screw-top jar and shake well.
Combine couscous, currants, chickpeas, carrot, and coriander in a
large bowl. Add the dressing and stir through with a fork. Season
to taste with salt and pepper
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