Couscous salad

Couscous salad
 


 
 

Ingredients

 
  • 1 1/2
    c
    boiled water
  • 1 1/2
    c
    cous cous
  • 1
    c
    cooked chickpeas
  • 1/2 red pepper cut into tiny pieces
  • 1/4
    c
    spring onions cut into small pieces
  • 2 to 3 large coursley chopped carrots
  • 1/2
    c
    table celery cut into small pieces (stalks and lea
  • 1
    tsp
    chopped fresh coriander
 
 

Method

 
Add boiled water to couscous and let it stand until cool. Then rub with your fingers until the couscous is grainy.
Add all the vegetables and the cooked chickpeas to it.
Seperately shake together the dressing ingredients and add to the couscous and veggies.
Keep in the fridge in a tightly sealed container.
This is better eaten after 6 hours in the fridge.
Can be eaten as a main meal with grilled chicken or on its own with grilled or roasted vegetables.
One can also add raw broccoli and baby marrows.

Dressing
40 ml olive oil or sunflower oil
40 ml lemon juice
1/4 tsp mustard seeds
15 ml honey


 
 

 

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