Recipe:
Falafel-spiced Chickpea Couscous Salad
Posted in Soups ‘n’ salads
Couscous is a handy little way to bulk up a salad and turn it into a filling dish. Chickpeas add a dose of protein too for a well-balanced meal, and you can thank the spices for a perfect Middle-Eastern touch!
Prep:
10
mins
cook
20
mins
serves
4
Easy Peasy
You will need:
- 1 cup regular or wholemeal couscous
- 1 tablespoon olive oil (or sub water)
- 3 cloves garlic, crushed
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon chilli powder (optional)
- 1 x 400g can chickpeas, drained well
- 1 cup cherry tomatoes, chopped
- 2 cucumbers or 6 baby cucumbers, chopped
- 2 cups salad greens, of choice
- ½ cup parsley leaves, chopped
- ½ cup coriander leaves, chopped
- Salt and pepper, to taste
- ¼ cup tahini
- 1 lemon, juice and zest
- 2 tablespoons water
- 1 teaspoon garlic powder
- Salt and pepper to taste
~
Recipe:
Rainbow Nourishments
Directions:
- 1Prepare the couscous according to its packet instructions. Set aside.
- 2Add the oil, garlic and spices to a large frying pan over high heat. Sauté until the spices are fragrant. Add the chickpeas and sauté for 2 minutes or until the chickpeas are covered in spices. Add a dash of water or vegetable stock to the pan to deglaze the pan or prevent the spices from sticking to the pan.
- 3Add the couscous, spiced chickpeas, tomatoes, cucumbers, salad greens and fresh herbs to a large bowl. Toss until combined.
- 4To make the dressing, add all the ingredients except the salt and pepper to a small bowl and whisk until combined. If the mixture is clumpy, add a little more water and mix until smooth. Season with salt and pepper to taste.
- 5Divide the dressing into 4 bowls and serve with the dressing. Season with extra salt and pepper if desired.
Tip: Use vegetable stock instead of water to cook the couscous to give it more flavour.
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