Name: Curried couscous and chickpea salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup (125ml) water; 1/2 cup (125ml) chicken stock; 1 teaspoon curry powder; 1 cup (200g) couscous; 400 gram can chickpeas, rinsed, drained; 200 gram fetta cheese, crumbled; 1/2 cup fresh coriander, coarsely chopped; 2 green onions, sliced thinly; 1 teaspoon lemon rind, finely grated; 1/4 cup (60ml) lemon juice

Ingredients

1/2 cup (125ml) water

1/2 cup (125ml) chicken stock

1 teaspoon curry powder

1 cup (200g) couscous

400 gram can chickpeas, rinsed, drained

200 gram fetta cheese, crumbled

1/2 cup fresh coriander, coarsely chopped

2 green onions, sliced thinly

1 teaspoon lemon rind, finely grated

1/4 cup (60ml) lemon juice

Method

1.Bring the water, stock and curry powder to the boil in small saucepan.

2.Combine couscous in medium heatproof bowl with stock mixture, cover, stand about 5 minutes or until water is absorbed, fluffing with fork occasionally.

3.Stir remaining ingredients into couscous.

Women's Weekly Food