Tuesday 30 January 2018

Couscous Salad

Ingredients
1 Cup Couscous
1 Cup Boiling Water
3 TBSP Virgin Olive Oil
Juice of 1/2 a big lemon
2-3 TBSPS White or Red Wine Vinegar
1 Cup  canned, drained Chick Peas roasted (see instruction below) +1 tsp. Cumin + Olive Oil

1 Bunch green onions, sliced
1/2 Red, Orange or Yellow Pepper, diced
1-2 Stalks Celery, sliced
1/2 English Cucumber, diced
1 Cup seedless raisins (dried cranberries would also work)
1/2 Cup julienned Sun-Dried Tomatoes
1/4 tsp Dried Chilli Flakes
1/2 Cup chopped fresh parsley

Directions
Prepare the couscous as per package directions.

Preheat oven to 400F. I used my toaster oven for this. Spread the chick peas on a baking sheet lined with parchment paper or spray with cooking oil. Season with salt and pepper. Drizzle with olive oil and sprinkle them with the cumin. Roast in preheated over for about 20 minutes. Move them around once or twice while you are roasting them to ensure even spice coverage.

While the couscous is cooling occasionally give it a stir with a fork to separate. When the couscous has completely cooled you can assemble your salad.  Just add in all of the ingredients and give it a good mix. Drizzle with the vinegar and olive oil and season with salt and pepper.

The ingredient options are really limitless. You could use cranberries instead of raisins, try walnuts or even add some baby corn.