Couscous salad

Name: Couscous salad
Yield: serving
Cuisine: Ingredients
Ingredients: 1 1/2 c water boiled; 1 1/2 c couscous; 1 c chickpeas cooked; red pepper chopped; 1/4 c spring onions chopped; carrots coursely chopped; 1/2 c celery stalks chopped; 1 tsp fresh coriander chopped

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Couscous salad

By Avril Allison October 29 2009

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Ingredients (8)

1 1/2 c	water — boiled
1 1/2 c	couscous
1 c	chickpeas — cooked
	red pepper — chopped
1/4 c	spring onions — chopped
	carrots — coursely chopped
1/2 c	celery stalks — chopped
1 tsp	fresh coriander — chopped

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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