Moroccan Carrot, Chickpea and Cumin Salad Couscous
Ingredients
- 300 g couscous
- 400 g tinned chickpeas, drained
- 4 carrot
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 lemon
- 3 tbsp olive oil
- 20 g fresh coriander
- 60 g raisins
Nutrition (per serving)
- Calories
- 591 kcal
- Protein
- 18.7 g
- Carbohydrate
- 88.9 g
- of which sugars
- 15.6 g
- Fat
- 13.8 g
- of which saturates
- 1.8 g
- Fibre
- 15.3 g
- Salt
- 0.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place the couscous in a large bowl. Pour over 360ml boiling water, cover and leave for 5 minutes. Fluff with a fork and stir in 1 tablespoon of olive oil.
- 2
Peel and grate the carrots. Heat 2 tablespoons of oil in a frying pan over a medium heat, add the carrots, cumin and ground coriander and cook for 5 minutes until softened.
- 3
Add the drained chickpeas to the pan and warm through for 2 minutes. Season well.
- 4
Stir the warm carrot and chickpea mixture into the couscous along with the raisins, fresh coriander and juice of 2 lemons. Toss well and serve warm or at room temperature.
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