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Vegetarian couscous salad with chickpeas




Source of Recipe


australian women's weekly


List of Ingredients




1 red pepper, sliced into 4, seeds removed
1 green pepper, sliced into 4, seeds removed
1 yellow pepper, sliced into 4, seeds removed
2 cups couscous
1 cup vegetable stock
1 cup water
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper
1 teaspoon lemon zest
½ cup (60g) Turkish apricots, sliced
1 tin chickpeas, drained and rinsed
½ cup coriander leaves
natural yoghurt to serve

Recipe



Place peppers under a hot grill skin side up until charred. Place into a sealed plastic bag until cool. Remove skins and slice.

Bring the water and stock to the boil. Place the couscous into a large bowl. Stir in the cumin, coriander and cayenne into the couscous. Pour over boiling stock and cover with 'gladwrap' and let stand for 10 minutes. Add spices and fluff with a fork and stir through lemon zest.

Allow couscous to cool and place into a large bowl with remaining ingredients. Mix well and serve topped with dollop of natural yoghurt.