Mediterranean Couscous Salad
This is a bit spicy and very flavorful. This is the perfect summer side dish or main if you want to top it with protein since you don't have to heat up the kitchen by turning on the stove or oven.
Serves 4, generously
½ cup couscous, uncooked
6 sundried tomatoes, chopped
8 marinated artichoke hearts, quartered
3-4 spring onions, sliced
1 can chickpeas, drained and rinsed
3 Tablespoons extra virgin olive oil
1 ½ teaspoon sherry vinegar or apple cider vinegar
1 teaspoon ground coriander
¾ teaspoon ancho chile powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon cayenne
Salt and freshly ground black pepper
1 Tablespoon chopped mint
1 Tablespoon chopped cilantro
1 Tablespoon chopped chives
Put the couscous in a bowl and cover it with the water so that there is 1 inch of water on top of the couscous.
Leave for 15 minutes, until the water has been absorbed.
Fluff up with a fork.
Put the couscous in a bowl.
Add the sundried tomatoes, artichoke hearts, spring onions, and chickpeas.
To make the dressing, put the olive oil, vinegar, and dry spices in a bowl and beat with a fork.
Add salt and pepper to taste.
Sprinkle half of the dressing over the couscous mixture and toss with a fork.
Add the herbs.
Serve with extra dressing separately for people to help themselves.