Name: Couscous, carrot and chickpea salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cup (400g) couscous; 2 cup (500ml) boiling vegetable stock or water; 1/2 cup (75g) currants; 300 gram chickpeas, rinsed, drained; 2 (250g) carrots, grated finely; 1 cup lightly packed fresh coriander leaves; salt and black pepper; Dressing; 1/3 cup (80ml) olive oil; 2 teaspoon finely grated lemon rind; 2 tablespoon lemon juice; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon sweet paprika; 1 clove garlic, crushed; 1/2 teaspoon salt

Ingredients

2 cup (400g) couscous

2 cup (500ml) boiling vegetable stock or water

1/2 cup (75g) currants

300 gram chickpeas, rinsed, drained

2 (250g) carrots, grated finely

1 cup lightly packed fresh coriander leaves

salt and black pepper

Dressing

1/3 cup (80ml) olive oil

2 teaspoon finely grated lemon rind

2 tablespoon lemon juice

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1 clove garlic, crushed

1/2 teaspoon salt

Method

1.Place the couscous in a medium heatproof bowl, add the boiling stock or water and stand for 5 minutes. Fluff the couscous with a fork.

2.For the dressing, combine all of the ingredients in a screw-top jar and shake well.

3.Combine couscous, currants, chickpeas, carrot and coriander in a large bowl. Add the dressing and stir through with a fork. Season to taste with salt and pepper.

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