Couscous Salad – Radio Live

Recipe Image

Ingredients

  • 2 cups couscous
  • 3 cups boiling water
  • 1 red capsicum, grilled
  • 400g can chickpeas, drained
  • 3/4 cup pistachio nuts, toasted and roughly chopped
  • 3 courgettes, sliced and pan fried
  • 3 spring onions, sliced
  • 3 tablespoons mint leaves
  • salt and freshly ground black pepper
  • 3 teaspoons ground cumin
  • 2 cloves garlic, crushed
  • 1 red chilli, seeds removed and chopped
  • 1/2 cup lemon juice
  • 1/2 cup extra virgin olive oil

Method

Place couscous in a bowl and pour over boiling water. Allow couscous to absorb water and then fluff with a fork.
Remove seeds from capsicum and slice. Place cous cous, capsicum, chickpeas, pistachio nuts, courgettes, spring onions and mint leaves in a bowl. Combine remaining ingredients and drizzle over salad, toss to combine.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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