Couscous and chickpea salad

By • August 2, 2011 • 0 Comments



Author Notes: This quick easy salad can be varied depending on what you have in your cupboard.This Little Piggy (Lisa)

Makes enough for 4

The Salad

  • 14 ounces chickpeas
  • 1 cup couscous
  • 11/2 cups boiling water
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1/2 red onion finely chopped
  • 1 handful fresh mint and basil chopped
  • 1/2 red pepper, seeded and chopped
  • 1/2 yellow pepper, seeded and chopped
  • 1 handful cherry tomatoes halved

The dressing

  • 1/3 cup sherry vinegar
  • 2/3 cups extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 pinch ground black pepper
  1. Boil the water in a pan (make sure it has a tight-fitting lid) add the salt and olive oil, when boiling add the couscous. Stir well.
  2. Cover and remove from heat. Allow to sit for 5-10 minutes. Then fluff with a fork so the couscous is light and does not stick together.
  3. Then fluff with a fork so the couscous is light and does not stick together.
  4. n a bowl mix the couscous and all the vegetables and herbs.
  5. Make the salad dressing by whisking the oil into the vinegar. Taste and season. Pour the dressing onto the salad and make sure it is evenly coated.
  6. Pour the dressing onto the salad and make sure it is evenly coated.
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Tags: can make ahead, salad, savory, travels well.

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