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Couscous Salad

A filling salad, which even a non salad fan would enjoy.
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Prep Time 15 minutes
Servings: 2
Course: Main Course, Salad
Cuisine: Middle Eastern
Ingredients Method

Ingredients
  

  • 200 grams (1 cup) couscous
  • 300 ml (1½ cup) vegetable stock (or water)
  • 400 grams (1 can) boiled chickpeas (drained)
  • 2 medium ripe tomatoes (diced)
  • 50 grams (1 cup) mixed sprouts (thoroughly washed and patted dry)
  • 1 medium red onion (optional, diced)
  • 20 grams (½ cup) parsley (or coriander) (finely chopped)
  • 20 black grapes (halved) (or ½ cup pomegranate seeds)
For the dressing:
  • 2 Tbsp olive oil
  • 1 Tbsp tahini (sesame paste)
  • 1 Tbsp date syrup (or honey)
  • juice of half lemon
  • ½ tsp salt (adjust depending on how salty your stock is)
  • ¼ tsp freshly crushed black pepper

Method
 

  1. Bring the vegetable stock (or water) to boil (if using water add a teaspoon of salt and a teaspoon of olive oil to the water). Add the couscous, stir well and then turn off heat. Cover and let sit for 5 minutes. Then fluff with a fork and leave uncovered for a few minutes to cool down. Then transfer to a wide salad bowl.
  2. Add the rest of salad ingredients into the bowl.
  3. Add all the dressing ingredients into a small glass jar. Put a lid on and shake for a few minutes until well combined.
  4. Pour the dressing onto the salad and toss to combine. Enjoy!!