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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A first had this at a friend's house, and could not help going back for seconds, thirds... She gave me the recipe, and I altered it a bit to reflect my family's tastes, and I almost always serve this when we have guests for Friday night dinner or Saturday lunch. You can play around with it, it's very forgiving. Ingredients:
350 g couscous (1 package) |
2 cups boiling water |
1 tablespoon olive oil |
1 tablespoon soup mix |
1 lemon |
1 bunch parsley |
5 carrots, peeled and quartered |
1/2 teaspoon grated gingerroot |
1 teaspoon black pepper |
2 tablespoons olive oil |
1 can chickpeas, drained and rinsed |
Directions:
1. Pour the couscous into a large bowl.
2. Mix in the soup powder and olive oil.
3. Add the boiling water and let soak until all the water has been absorbed.
4. Place the carrots and parsley in a food processor.
5. Peel the lemon with a potato peeler and add to the food processor.
6. Process until a minced finely.
7. Add the juice from the lemon, olive oil, ginger and pepper.
8. Process until a paste has been formed.
9. Add paste to the ready couscous and mix together.
10. Add the chickpeas and mix together.
11. Turn into a salad bowl and chill for at least two hours.
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