Chickpea Couscous Salad | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

A super healthy salad made with cooked couscous and boiled chickpeas.

CHICKPEA COUSCOUS SALAD

Ingredients

2 cups chickpeas, soaked overnight and boiled
1½ cups couscous
4 tablespoons olive oil
¾ cup yogurt
1 tablespoon lemon juice
1 tablespoon finely chopped chives
1 tablespoon chopped fresh coriander leaves
Salt to taste
2 teaspoons paprika
1 teaspoon roasted cumin powder
50 grams feta cheese, cut into cubes
2 tablespoons pine nuts
1 medium red capsicum, cut into strips

Method

1. Heat 1 tablespoon olive oil in a non-stick pan. Add couscous and roast for 1 minute. Add 1½ cups water, mix and bring mixture to boil. Cover, switch off heat, set aside for 6-8 minutes and cool.
2. To prepare dressing, take yogurt in a bowl. Add remaining olive oil and whisk. Add lemon juice and whisk well.
3. Add chives, coriander leaves, salt, paprika and cumin powder and whisk well.
4. Add chickpeas, feta cheese, pine nuts, red capsicum and cooked couscous and mix well.
5. Serve.

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