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Couscous salad

Couscous salad



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


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.

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




Chakalaka chicken

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