Coriander Chickpea And Couscous Salad North Africa Recipes

Steps:

• Place the couscous with thevegetable oil in a saucepan over medium heat. Heat thoroughly, until the couscous grains are coated with warm oil.
• Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes. Drain off excess water and mix the couscous with chickpeas.
• Mix olive oil, lemon juice, salt and pepper. Add to couscous and stir.
• Add pepper strips and chopped scallions. Mix well and set aside until ready to serve. Just before serving mix in the tomato. Garnish with cucumber slices and olives.

Steps:

• Place the couscous, drained chick peas, oils, garlic, spring onion and chopped lemon or lemon juice in a large heatproof bowl or jug.
• Pour boiling water the mix and stir together with a fork. The couscous will absorb the liquids quite quickly.
• Add the fresh coriander, reserving a little as a garnish if you wish, and season.
• If it is to be eaten hot, this salad should be made just before it is served as it cools quickly. (If necessary, it can be briefly reheated in a microwave, but may need a little more water if this is done although it is best not made too far in advance.) Alternatively it can be left to cool and is ideal served cold, perhaps as part of a buffet.
• Sprinkle with reserved coriander, or a few individual leaves and a little sumac powder (optional) or ground black pepper.

Steps:

• Add the first 14 ingredients to a non-reactive saucepan.
• Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
• Add in the bell pepper and cook for 2 more minutes.
• Take pan off of burner and add in the peas.
• Add in couscous; stir.
• Cover and let sit for 10-15 minutes.
• Add in olives; fluff couscous with a fork to mix.
• Season to taste with salt and pepper.
• Spoon onto individual plates; sprinkle with pine nuts and currants.