Chickpeas with puttanesca couscous
Source of Recipe
Adapted from a Woolworths recipe
Recipe Introduction
serves 4
This is a strange and probably illegitimate fusion...but tastes nice.
Sometimes I add shredded nori to the chickpeas to make fake-fish
The couscous salad can be varied with cucumber, capers, jalapenos, radishes, and whatever fresh herbs you grow in your garden (especially mint or basil).
You could add a dollop of coconut yoghurt that you have mixed lemon zest through as well if you like.
List of Ingredients
1 can chickpeas (or a roughly equivalent amount that you have cooked from dry)
1 tsp smoked paprika
2 lemons
1 cup cous cous
3 tomatoes finely chopped (if you grow cherry tomatoes then use those)
1 red onion, finely chopped
1/3 cup sliced black olives
2 galric cloves crushed or finely chopped
1/4 bunch parsley
120g mixed leafy greens (or whatever salad greens you can get)
olive oilRecipe
Place chickpeas in small baking tray add 1/2 tbs oil and the paprika and salt and toss. I recommend making double the chickpeas because you can use leftover ones (cold) in sandwiches or sprinkle into work lunches
Cook in preheated oven for about 10 minutes until they brown a bit but are not too crunchy. Remove from oven
Meanwhole zest lemons (use a zesterut if you don't have one then use a fine grater) and juice one of them. Cut remaining lemon into 8 wedges.
Place couscous in large heatproof bowl. Cover with boiling water. Cover bowl and stand for 5 minutes. Fluff with a fork to separate grains.
Add tomato, onion, olives, garlic, parsley zest and juice to couscous. Stir to combine. Place salad leaves on serving plates. Top with couscous and then chickpeas. Serve with lemon wedges.
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