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Moroccan Couscous & Chick Pea Salad

Ingredients

  • 75g couscous
  • 1 large carrot, peeled and trimmed
  • 5 dried apricots
  • 80g (from a 420g tin) chickpeas, drained and rinsed (keep the rest to make the houmous)
  • 5 tbsp flat leaf parsley, chopped
  • 1 tbsp extra virgin olive oil
  • ½ lemon, juice only
  •  1 tsp dried coriander

Method

  1. Place the couscous in a large bowl and pour over 150ml of boiling water. Cover with cling film and leave to stand for 5 minutes, until all the water has been absorbed.
  2. Coarsely grate the carrot and dice the apricots. Add them to the couscous together with the chickpeas, parsley, oil, lemon juice and coriander. Mix well and season to taste.

 COOK’S TIP Wrap any leftover fresh herbs in damp kitchen paper and store in the fridge for up to a week

Goes well with...

Pink Elephant

Pink Elephant

"Intense fruity aromas. Crisp, fresh flavours with hints of strawberry, raspberry & pepper"

Perfect with..."Ideal with all spicy foods & grills"

Grape:
Not Available
Country:
Portugal
Price:
Under £5
International Wine Challenge 2011 Commended
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1 Serves 1 people
10 Preparation time of 10 mins
416
Calories
21%
10.9g
Sugar
12%
14.5g
Fat
21%
2g
Saturate
10%
0.5g
Salt
8.3%
of your Guideline Daily Amount (GDA)

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