Matt’s Mum’s Summer Couscous Salad

About a week or two ago I went up to Birmingham to visit my boyfriend Matt and whilst I was there his Mum cooked us a really lovely dinner, so I nicked the recipe off her to post on here, because it was so yummy and I really want to make it again :)

I think it would be really perfect for either lunch or a main meal (I had it with a baked sweet potato and natural yoghurt) and it really suits those Summer evenings when you don’t feel like a full-on hot meal, as the chickpeas and vegetables mixed in keep the dish really light and nicely flavoured – will definitely be making this again when the weather heats up a little bit more…

Sue’s Lovely Couscous

Ingredients

100g of Couscous

Half a small red onion, finely chopped

1 clove of garlic, crushed

2 tablespoons of freshly chopped coriander

2 tablespoons of freshly chopped parsley

2 tablespoons of freshly chopped mint

Half a cucumber, diced

4 fresh Tomatoes, diced (we used multicoloured ones that Matt’s Dad grew in his greenhouse)

400g can of chickpeas

Pinch of ground cumin & ground cayenne pepper

Grated rind & juice of half a lemon

1cm piece of root ginger peeled & grated

One tablespoon of olive oil

Ground black pepper

Handful of rocket leaves

Method

  1. Pour 200ml of boiling water over the couscous, cover and leave to soak for 15 mins.
  2. Add the red onion, garlic, chopped herbs and diced cucumber and tomatoes, then stir.Β Then add chickpeas, spices, lemon rind and juice, ginger and olive oil, season and chill.
  3. Place a handful of Rocket leaves on top of the couscous when serving.

Serves about two or three

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