Categories: Sides
Ingredients
- 1 1/4 cups dried couscous
- 1 1/4 cups boiled water
- 1 tsp vegetable stock powder (or 1 cube crumbled)
- 1 garlic clove , minced
- 1 tsp coriander powder
- 14 oz chickpeas (1 can) , drained
- 1/2 cup coriander , finely chopped
- 1/2 cup parsley , finely chopped (or mint)
- 1 red onion , chopped
- 7 oz jar sun dried tomato strips in OIL
- 4 oz rocket / arugula lettuce , chopped into 2" pieces
- Zest of 1 large lemon
- 5 tbsp fresh lemon juice (2 large lemons)
- 1/2 tsp coarsely ground black pepper
- 2 oz feta , crumbled
- Salt and pepper , to taste
Directions
- Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
- Fluff couscous with fork. Cool a bit.
- Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
- Adjust salt and pepper to taste.
- Transfer to serving bowl, sprinkle with feta. Serve.