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