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Spiced couscous salad

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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup couscous
  • 1 ¼ 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

Method
 

  1. 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.
  2. Meanwhile, chop the onion and pepper, then grate the carrot.
  3. Mix the dressing in another bowl: add the oil, lemon juice, spices, minced garlic. Season to taste with salt and pepper.
  4. 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.