Tuesday, November 2



Amazing salad that I have already made several times and it was part of my Middle Eastern dinner. Very easy to make! I added all the ingredients without measuring, but for your convenience here are the quantities from the original recipe published in the BBC Good Food issue from August 2010:

for 2 servings

100 g couscous

25 g butter

50 g black olives, pitted

zest of 1 lemon

2 tbsp chopped coriander

pinch ground cumin

1 red chilli, finely chopped, seeds in or out as you choose

85 g drained chickpeas from a  can

1 small carrot, grated

Place the couscous in a bowl with the butter. Pour over 100ml boiling water, then cover and leave to steam for about 4 minutes. Fluff couscous with a fork, then stir in remaining ingredients and season to taste.

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