Name: Couscous tabbouleh with chickpeas
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cup (400g) couscous; 2 cup (500ml) boiling water; 2 teaspoon finely grated lemon rind; 4 medium egg tomatoes (300g), seeded, chopped finely; 1 lebanese cucumber (130g), seeded, chopped finely; 1 small red onion (100g), chopped finely; 1 cup coarsely chopped fresh flat-leaf parsley; 400 gram can chickpeas, rinsed, drained; Lemon mint dressing; 1/2 cup (140g) low-fat natural yoghurt; 2 tablespoon lemon juice; 2 teaspoon finely chopped fresh mint

Ingredients

2 cup (400g) couscous

2 cup (500ml) boiling water

2 teaspoon finely grated lemon rind

4 medium egg tomatoes (300g), seeded, chopped finely

1 lebanese cucumber (130g), seeded, chopped finely

1 small red onion (100g), chopped finely

1 cup coarsely chopped fresh flat-leaf parsley

400 gram can chickpeas, rinsed, drained

Lemon mint dressing

1/2 cup (140g) low-fat natural yoghurt

2 tablespoon lemon juice

2 teaspoon finely chopped fresh mint

Method

1.Combine couscous with the water and lemon rind in large heatproof bowl, cover; stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally.

2.Meanwhile, for make lemon mint dressing, combine ingredients in small bowl.

3.Add tomato, cucumber, onion, parsley and chickpeas to couscous; mix gently. Serve salad drizzled with dressing.

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