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Ingredients |
1 cup couscous
1 cup hot vegetable stock
grated rind and juice of 1 lemon
2 small garlic cloves
6 oz carton yogurt
a pinch of sugar
salt and ground black pepper
3 tbsp olive oil
1 red onion, chopped
14 oz can chick peas, drained and rinsed
2 tbsp roughly chopped cilantro, sprigs to garnish
1/3 cup small golden raisin
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Mehod: 1.
Place the couscous in a large ovenproof bowl and pour in the hot stock,
then add the lemon rind and juice. Set aside for 10 minutes or until the
liquid has been absorbed. |
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2. Meanwhile, crush the garlic cloves into the
yogurt, add the sugar, and season to taste; set aside.
3. Using a fork, lightly stir the couscous to
separate the grains, then gently mix in the olive oil, onion, chick peas,
cilantro, and golden raisins. Add salt and pepper to taste. At this stage
the salad can be chilled until ready to serve.
4. Divide the salad between 4 side bowls and spoon
some of the garlic yogurt on top of each. Lightly ripple it through the
top of the salad, then garnish each bowl with a cilantro sprig. |
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