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

Method

1. 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. 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. 3

   Add the drained chickpeas to the pan and warm through for 2 minutes. Season well.

4. 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.