Couscous is a handy little way to bulk up a salad and turn it into a filling dish. Chickpeas add a dose of protein too for a well-balanced meal, and you can thank the spices for a perfect Middle-Eastern touch!
You will need
- 1 cup regular or wholemeal couscous
- 1 tablespoon olive oil (or sub water)
- 3 cloves garlic, crushed
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon chilli powder (optional)
- 1 x 400g can chickpeas, drained well
- 1 cup cherry tomatoes, chopped
- 2 cucumbers or 6 baby cucumbers, chopped
- 2 cups salad greens, of choice
- 1/2 cup parsley leaves, chopped
- 1/2 cup coriander leaves, chopped
- Salt and pepper, to taste
- 1/4 cup tahini
- 1 lemon, juice and zest
- 2 tablespoons water
- 1 teaspoon garlic powder
- Salt and pepper to taste
10 mins to prep
20 mins to cook
Prepare the couscous according to its packet instructions. Set aside.
Add the oil, garlic and spices to a large frying pan over high heat. Sauté until the spices are fragrant. Add the chickpeas and sauté for 2 minutes or until the chickpeas are covered in spices. Add a dash of water or vegetable stock to the pan to deglaze the pan or prevent the spices from sticking to the pan.
Add the couscous, spiced chickpeas, tomatoes, cucumbers, salad greens and fresh herbs to a large bowl. Toss until combined.
To make the dressing, add all the ingredients except the salt and pepper to a small bowl and whisk until combined. If the mixture is clumpy, add a little more water and mix until smooth. Season with salt and pepper to taste.
Divide the dressing into 4 bowls and serve with the dressing. Season with extra salt and pepper if desired.