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Bejewelled couscous salad (v)

With chickpeas, pistachios and dried cranberries, this is a festive side dish that is very easy to prepare.
Serves 8 as a side.
Vegan.

Original post (with pictures) here.


Ingredients:
1 cup couscous
2 cups boiling water
1 large red capsicum (pepper), diced
2 sticks celery, diced
1 1/2 cups cooked chickpeas (1 tin if using tinned)
1/4 cup shelled pistachios (mine were unsalted, salted would probably be fine too)
1/4 - 1/2 cup dried sweetened cranberries, to taste
2 tbsp lemon juice
1 tbsp water
1 tsp maple syrup

Method:
1. In a large bowl, combine the couscous and boiling water and mix with a fork. Cover with a tea towel or lid and allow to stand for 5 minutes.
(Optional: While the couscous is cooking, lightly steam the capsicum using a stove-top steamer or in the microwave. This is optional because the capsicum can be included uncooked.)
2. When the couscous is cooked, whisk with a fork until fluffy. Stir through the capsicum, celery, cooked chickpeas, pistachios and dried cranberries.
3. In a small container or jug, combine the lemon juice, extra water and maple syrup. Pour over the couscous and stir well with a spoon or fork. Refrigerate until needed.
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