Moroccan chickpea and couscous salad

Method Print recipe

The page that you are currently reading is an ad feature

1. Use a ratio of 200-225ml of water per 150g of couscous.
2. Add chicken or vegetable stock and bring to the boil.
3. Mix couscous and raisins in a bowl and then add to boiling water and simmer for 10 minutes.
4. Drain the couscous and then fluff with a fork to separate the grains.
5. Add and stir through the carrot, red pepper, onion, chickpeas and parsley.
6. To create the dressing, place the olive oil, lemon juice, garlic, spices, and salt in a bowl and mix.
7. Separate the grains and stir through the carrot, red pepper, onion, chickpeas and parsley.
8. Pour over the dressing and toss together until well combined.
9. Crumble feta cheese on top.
10. Serve warm or at room temperature.