Recipe

Couscous, carrot and chickpea salad

This Middle Eastern-style salad is a spicy and fragrant delight.

Jan 29, 2007 1:00pm
  • 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
  • 1
    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.
  • 2
    For the dressing, combine all of the ingredients in a screw-top jar and shake well.
  • 3
    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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