Sunday, August 28, 2005

Chickpea Couscous Salad

Chickpea Couscous Salad
Inspired by South Beach Diet

Prep time: 5 -10 minutes
Total Cooking time: 5 minutes (for the couscous)

Serves 4-6 (more if it’s served with other salads, etc., for a buffet)

4 cups cooked couscous
½ red or orange pepper, chopped
1 19 oz/ 540 ml can chick peas, well drained
½ cup fresh chives, coarsely chopped
¼ cup fresh basil, chiffonade (leaves rolled and slices thinly across)
½ cup red onions, coarsely chopped
1/3 cup extra virgin olive oil
Juice of 1 lemon
Salt & freshly ground black pepper to taste

1. Combine everything in a bowl and toss with a fork. Taste for seasoning.

2. Refrigerate for at least one hour, but it does taste great the next day if you’re pressed for time with other dishes.

3. Before serving, taste and adjust seasonings as required.

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