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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