Now that I’m back in the swing of things post Christmas holidays and moving house I’m back to making big salads on a Sunday afternoon to fuel me for a week of lunches at work. This one was a great way to start as it was quick and easy to prepare, full of flavour and also enough protein to stop me reaching for a mid-afternoon snack. I had been favouring Israeli couscous in recent times but decided it was time to pull the ol’ standard couscous out of the pantry, and I’m very glad I did – it worked a treat!
The salad was based on this recipe, but with some tweaks to the quantities of a few ingredients
- 1 cup couscous
- 1/4 cup raisins
- 1 1/4 cup boiling vegetable stock
- 3tbs olive oil
- Juice of a lemon
- 2 cloves garlic
- 1tsp ground cumin
- 1tsp ground coriander
- 1/2tsp ground ginger
- 1 carrot
- 1/2 red onion
- 1 red capsicum
- Can chickpeas
- 1/4 cup parsley
- Combine the couscous, raisins and vegetable stock in a bowl and cover for 5 minutes
- Place the oil, lemon juice, minced garlic and spices and whisk well to combine
- Dice the capsicum and carrot and finely chop the red onion and parsley
- Fluff the couscous with a fork and put in a serving bowl
- Drain and rinse the chickpeas and add to the couscous with the capsicum, carrot, red onion and parsley. Toss to combine
- Pour the dressing over and enjoy!
Easy as that! Nice and colourful and super delicious. My kinda salad!
Are you a couscous fan? Do you prefer Israeli couscous or this kind?