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Warm Giant Couscous Salad
The beauty of this salad is in its simplicity. These easy ingredients come together to create an unbeatable flavour combination. Giant couscous, sometimes known as Israeli couscous, gives a delicious chewy bite.
Ingredients
Ingredients
- giant couscous, rinsed
- tins of chickpeas, drained + rinsed
- bell peppers, diced (we use red, yellow + green)
- red onion, finely chopped
- fresh parsley, finely chopped
- lemons
- dried oregano
- Dijon mustard
- olive oil
- salt + pepper
Method
- 1
Boil the giant couscous in water for 6-8 minutes or until tender, the drain.
- 2
Add the chickpeas, peppers, red onion and parsley to a large mixing bowl.
- 3
In a separate small bowl, add the zest from one lemon, the juice from both lemons, dried oregano, mustard, 4 tablespoons of olive oil and generous pinches of salt and pepper. Stir to combine.
- 4
Add the cooked couscous to the mixing bowl, pour over the dressing and stir to combine, then serve.
- 5
Eat immediately or store in an airtight container in the fridge for up to 3 days.
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