Name: Spiced couscous salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup couscous; 1¼ cup hot vegetable stock; 3 Tbsp raisins; 3 Tbsp olive oil; 2 Tbsp lemon juice (freshly squeezed); 1 clove of garlic, pressed; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground ginger; 1 medium carrot; ½ red bell pepper; ½ red onion; 1 cup drained chickpeas (pre-cooked or canned); 2 Tbsp chopped parsley

Spiced couscous salad

1 Mar 2016

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

This spiced couscous salad is made with various raw vegetables and pre-cooked chickpeas so it's pretty healthy and filling. It's an ideal side dish to barbecued/grilled meat or fish, but it could also be served as a vegetarian main dish, a party salad or taken on a picnic trip or for a packed lunch at work. It takes only 10 minutes to make, so it's a regular dish in my kitchen! Sometimes I make this salad with quinoa or leftover brown rice.

Ingredients

1 cup couscous
1¼ cup hot vegetable stock
3 Tbsp raisins
3 Tbsp olive oil
2 Tbsp lemon juice (freshly squeezed)
1 clove of garlic, pressed
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground ginger
1 medium carrot
½ red bell pepper
½ red onion
1 cup drained chickpeas (pre-cooked or canned)
2 Tbsp chopped parsley

Instructions

Put the couscous, raisins and 1 Tbsp of olive oil in a heat-proof bowl. Add the boiling vegetable stock, cover with a plate for 10 minutes.
Meanwhile, chop the onion and pepper, then grate the carrot.
Mix the dressing in another bowl: add the oil, lemon juice, spices, minced garlic. Season to taste with salt and pepper.
Loosen the couscous with a fork, add the chopped onion & red pepper, carrot, parsley and the drained chickpeas. Toss with the dressing. Serve warm, at room temperature or chilled.