Couscous and Chickpea Salad
PREPARATION: 25 MINUTES, COOKING: 10 MINUTES
1/2 cup (95 g) couscous
2 tablespoons (30 ml) currants
3 tablespoons (45 ml) boiling water
2 tablespoons (30 ml) slivered almonds
2 tablespoons (30 ml) olive oil
1/2 red onion, chopped
1/2 pepper, seeded and chopped
1 teaspoon (5 ml) ground cumin
1/2 cup (125 g) drained and rinsed canned chickpeas
6 pitted green olives, quartered
1 1/2 tablespoons (22 ml) chopped fresh parsley
1 tablespoon (15 ml) lemon juice
freshly ground black pepper
1 Put the couscous and currants in a large heatproof bowl. Add the boiling water and stir to combine, cover with foil and set aside to soak for 5 minutes, or until all the water has been absorbed. Fluff the couscous with a fork to break up any lumps.
2 Meanwhile, toast the almonds in a nonstick frying pan over a medium heat for 3–4 minutes, or until lightly golden, stirring occasionally. Remove from the pan.
3 Heat 2 teaspoons (10 ml) of the oil in the pan over medium heat. Add the onion and pepper and cook, stirring, for 3–4 minutes, or until softened.
4 Add the almonds, cumin, chickpeas, olives, parsley, lemon juice and remaining oil and stir to combine. Add the chickpea mixture to the couscous in the bowl, season to taste with pepper and stir well. Serve immediately, or cover and refrigerate until required.
+ Use any leftover chickpeas to make hummus. Blend them with crushed garlic, olive oil, tahini (sesame seed paste), ground cumin and lemon juice. Spread on sandwiches or use as a dip.
Each serving provides
459 calories, 12 g protein, 24 g fat (3 g saturated fat), 50 g carbohydrate (4 g sugars), 5 g fiber, 161 mg sodium
|Couscous and Chickpea Salad|