Why recepie famous for?
Jewelled couscous salad is a wonderfully fresh and exotic addition to anyone’s dinner table. The dish serves six, so it’s great for feeding the family – or have leftovers as a packed lunch the next day. It could be embellished with grilled chicken or beetroot hummus to add some low-fat protein.
Ingredients
300g (10 1/2oz) wholewheat couscous400ml (14 fl oz) hot vegetable stock
400g (14oz) can chickpeas, drained and rinsed
1 red pepper, deseeded and diced
1 bunch spring onions, chopped
85g (3oz) ready-to-eat dried apricots, chopped
4 Medjool dates, stoned and chopped
4 tbsp olive oil
1 tbsp freshly squeezed orange juice
1 tsp finely grated orange zest
2 tsp white wine vinegar
2 tsp clear honey
2 tbsp finely chopped coriander
Freshly ground black pepper, to taste
Seeds from 1/2-1 pomegranate (optional)
Instructions
Put the couscous in a heatproof bowl, pour over hot stock and stir. Cover with cling film and set aside for about 6 minutes (see packet directions) or until stock has been absorbed.Meanwhile, combine chickpeas, red pepper, spring onions, apricots and dates in a large serving bowl. Put olive oil, orange juice and zest, vinegar, honey, coriander and black pepper in a small bowl. Whisk together.
Fluff up couscous with a fork and add to chickpea mixture with dressing; stir well. Serve warm, cooled or chilled. Just before serving, sprinkle pomegranate seeds over salad (if using).
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