Couscous Chickpea Mint Salad2015-10-29
- Cuisine: Moroccan
- Course: Salad
- Skill Level: Intermediate
- Servings : 4
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
- 2 cups couscous
- 100g flaked almonds
- 1 x 400g tin chickpeas, rinsed and drained
- 1 tsp ground cumin
- 1 lemon, zested and 1⁄2 juiced
- Large handful mint
- Seeds from 2 pomegranates
- Olive oil
- Salt and freshly ground black pepper
Add couscous to a bowl, cover with 2 cups boiling water and a good drizzle of olive oil. Cover bowl with a dinner plate and allow to stand for 5 minutes before fluffing up cous cous with a fork. While you are forking the grains, feel free to drizzle in extra olive oil as this helps to separate the grains and adds extra flavour. Season to taste with salt and freshly ground black pepper.
Meanwhile heat a large, non-stick frying pan or skillet over medium heat, add the flaked almonds and toss until golden brown and toasted. You’ll need to keep a firm eye on them as they toast to avoid burning. Toss the pan frequently and stir the nuts to brown them evenly. Remove and allow to cool.
Into the same pan add 1 tablespoon of olive oil, warm over medium heat then add the drained chickpeas. Add the cumin and season with salt and freshly ground black pepper. Fry for 4-5 minutes tossing often until crispy and golden. Add the lemon juice and fry for another minute or two before adding to the cooked couscous. At this stage add in the flaked almonds too.
Add the pomegranate seeds, chopped mint, lemon zest and a tablespoon or two of olive oil and stir to combine. Season with extra salt and pepper. Serve warm or chilled.