Mediterranean Couscous Salad
Prep Time:
Cook Time:
Serves:
Serves 4
Ingredients
SALAD: ½ cup couscous, uncooked | 6 sundried tomatoes, chopped | 8 marinated artichoke hearts, quartered | 3-4 spring onions, sliced | 1 can chickpeas, drained and rinsed | DRESSING: 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 | HERBS: 1 Tablespoon chopped mint | 1 Tablespoon chopped cilantro | 1 Tablespoon chopped chives
Preparation
SALAD: 1. Put the couscous in a bowl and cover it with water so there is 1 inch of water on top. | 2. Leave for 15 minutes, until the water has been absorbed. | 3. Fluff up with a fork. | 4. Add the sundried tomatoes, artichoke hearts, spring onions, and chickpeas. | DRESSING: 1. Put the olive oil, vinegar, and dry spices in a bowl and beat with a fork. | 2. Add salt and pepper to taste. | 3. Sprinkle half of the dressing over the couscous mixture and toss with a fork. | 4. Add the herbs. | 5. Serve with extra dressing separately for people to help themselves.