I have been making this salad for years and still remember the first time I dreamed it up. The idea came from a vague desire to combine two of my most favourite ingredients, couscous and yoghurt, with a simple and easy salad. We eat it all the time at home as it is a complete meal in itself full of flavour, vitamins and minerals and a good source of protein.
Equally as good with parsley or a mixture of both parsley and mint, experiment with your favourite salad ingredients. Although I haven’t tried it a vegan version could be good with plain soy yoghurt or I’m betting very good with tahini.
Preparation time: 20 mins
- 1 ½ cups couscous
- 2 cups vegetable stock
- 400g (14 oz) tin chickpeas, drained and rinsed
- 1 punnet of cherry tomatoes, sliced in half
- ½ small continental cucumber, diced
- ½ red capsicum/bell pepper (equally good with yellow), diced
- ¼ red onion, diced
- 1 tbs fresh chopped mint and/or parsley
- juice of 1 lemon
- 1 tbs olive oil
- 2 good tbs natural set yoghurt
Bring the stock to boil, remove from heat and add the couscous; give the mixture a stir, place the lid on top and leave for around 5 minutes; when the couscous has absorbed the liquid fluff with a fork to separate.
Mix the lemon juice and olive oil together and then toss through couscous.
Add the salad ingredients including chickpeas and mint to the couscous; season with salt and pepper and toss well.
Add the yoghurt and gently fold through, don’t worry if the salad becomes a little gluggy just add a little more lemon juice or olive oil.
Serve garnished with fresh mint leaves.
Great as a meal on its own or as a side dish; enjoy!!
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