Couscous, carrot and chickpea salad
This Middle Eastern-style salad is a spicy and fragrant delight.
- 15 mins cooking
- Serves 4
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Ingredients
Couscous, carrot and chickpea salad
- 2 cup (400g) couscous
- 2 cup (500ml) boiling vegetable stock or water
- 1/2 cup (75g) currants
- 300 gram chickpeas, rinsed, drained
- 2 (250g) carrots, grated finely
- 1 cup lightly packed fresh coriander leaves
- salt and black pepper
Dressing
- 1/3 cup (80ml) olive oil
- 2 teaspoon finely grated lemon rind
- 2 tablespoon lemon juice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1 clove garlic, crushed
- 1/2 teaspoon salt
Method
Couscous, carrot and chickpea salad
-
1Place the couscous in a medium heatproof bowl, add the boiling stock or water and stand for 5 minutes. Fluff the couscous with a fork.
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2For the dressing, combine all of the ingredients in a screw-top jar and shake well.
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3Combine 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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