COUSCOUS SALAD WITH VEGETABLES AND CHICKPEAS
1 onion, finely chopped
Olive oil 45 ml (3 tbsp.)
2.5 ml (½ tsp.) Ground cumin dried
2.5 ml (½ tsp.) Dried ground coriander
1 clove garlic, minced
375 ml (1 ½ cups) chicken or vegetable broth
375 ml (1 ½ cup) couscous
1 can of 398 ml (14 oz) chickpeas, rinsed and drained
1 red pepper, seeded and diced
2 Lebanese cucumbers unpeeled, diced
125 ml (½ cup) feta cheese, crumbled (you can omit this for vegan version)
125 ml (½ cup) chopped fresh parsley
Salt and pepper
1. Using a large nonstick skillet, cook onion in oil over medium heat until it begins to brown. Add the spices and garlic and cook 2 minutes. Salt and pepper. Add the broth and bring to the boil.
2. Add couscous and mix well. Cover, remove from heat and let stand 5 minutes. Using a fork, undo the couscous. Leave to cool.
3. In a large bowl, mix the remaining ingredients and add to this the couscous. Mix everything well.
Photo: Adam Cloete
Nota: Ek het mielies in plaas van chickpeas gebruik en ek dink dit het dit nog lekkerder gemaak as wat die chickpeas sou.
