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Chickpea and Herb Couscous Salad




Source of Recipe


Western Star E-meals Issue 106


List of Ingredients




175g Couscous
30g Western Star Butter
400g Tinned Chickpeas, drained and rinsed
2 Ripe Roma Tomatoes, seeded and diced
½ Red Onion, finely diced
3-4 Tbsp Fresh Coriander, finely chopped
3-4 Tbsp Fresh Mint, finely chopped
3-4 Tbsp Fresh Flat Leaf Parsley, finely chopped
1 Tbsp Lemon Juice
3 Tbsp Olive Oil
2 Tbsp Grated Lemon Rind




Recipe



In a large bowl, place the couscous, butter and 250ml of boiling water. Leave the couscous for 20-30 minutes, occasionally stirring with a fork.

Now, rub the couscous between your fingers to break up the stuck grains. Add the chickpeas, tomatoes, and onion and stir through.

Finally add in the herbs, lemon juice and rind, and olive oil and stir to combine. Season with salt and pepper. Can be served as a main with a meat dish, or as a side dish.