Serves: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
This recipe. Maybe I'm obsessed with pearled couscous. Maybe it's just an excellent texture. Maybe all the ingredients came together perfectly. All I know is that this recipe is amazing if you love spicy rocket / arugula and tangy tomatoes. The chickpeas and couscous mellow down those exclamatory flavours leaving a party of fun textures in the mouth.
1 cup dried pearled couscous (can be pre-toasted, “French style”)
5 tbsp + 2 tsp olive oil
1-1.25 cup water
1 tbsp lemon zest
2 tbsp lemon juice
1 garlic clove, minced
1 large (1/4 cup) shallot, minced
salt & pepper, to taste
1 can (400 g / 14 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, quartered
100 g (3.5 oz / 3 cups) rocket / arugula, roughly chopped
1/4 cup fresh basil, chopped
1/2 cup crumbled feta
This recipe. Maybe I'm obsessed with pearled couscous. Maybe it's just an excellent texture. Maybe all the ingredients came together perfectly. All I know is that this recipe is amazing if you love spicy rocket / arugula and tangy tomatoes. The chickpeas and couscous mellow down those exclamatory flavours leaving a party of fun textures in the mouth.
Oh! And vegan? Seriously leave or sub out the feta and this salad is still fantastic.
I love this recipe because it's absolutely delicious and too easy to prepare.
Ingredients:
Directions:
1. If using untoasted couscous, toast couscous in a saucepan with olive oil.
Ingredients:
1 cup pearled couscous (can be pre-toasted, “French style”)
5 tbsp + 2 tsp olive oil
1-1.25 cup water
1 tbsp lemon zest
2 tbsp lemon juice
1 garlic clove, minced
1 large (1/4 cup) shallot, minced
salt & pepper, to taste
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, quartered
100 g (3.5 oz / 3 cups) rocket / arugula, roughly chopped
1/4 cup fresh basil, chopped
1/2 cup crumbled feta
Directions:
1. If using untoasted couscous, toast couscous in a saucepan with olive oil.
2. Add the water to the couscous and cook until al dente (they should feel soft and chewy but not bitey). Set aside to cool slightly.
3. Meanwhile, in a large bowl, mix together 5 tbsp olive oil, lemon zest, lemon juice, garlic, shallot, and salt & pepper.
4. To the dressing, incorporate the slightly cooled couscous, chickpeas, and tomatoes. Let stand for 10 minutes.
5. Add the rocket (arugula), basil, feta, and season with salt & pepper.
6. Serve at room temperature.
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