veggie couscous salad


  • 1 ½ cups couscous
  • 2 cups vegetable stock
  • 400g (14 oz) tin chickpeas, drained and rinsed
  • 1 punnet of cherry tomatoes, sliced in half
  • ½ small continental cucumber, diced
  • ½ red capsicum/bell pepper (equally good with yellow), diced
  • ¼ red onion, diced
  • 1 tbs fresh chopped mint and/or parsley

for dressing

  • juice of 1 lemon
  • 1 tbs olive oil
  • 2 good tbs natural set yoghurt

Bring the stock to boil, remove from heat and add the couscous; give the mixture a stir, place the lid on top and leave for around 5 minutes; when the couscous has absorbed the liquid fluff with a fork to separate.

Mix the lemon juice and olive oil together and then toss through couscous. Add the salad ingredients including chickpeas and mint to the couscous; season with salt and pepper and toss well.

Add the yoghurt and gently fold through, don’t worry if the salad becomes a little gluggy just add a little more lemon juice or olive oil. Serve garnished with fresh mint leaves.

Source: Veggie Num Num


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