Couscous salad with almonds & grilled capsicumSeptember 27, 2013
This unique recipe is so healthy and fresh, it’ll leave you feeling a little nutty.
Ingredients for two people
|300 ml||vegetable stock, dissolved|
|1 tin||chickpeas, strained & rinsed|
|1||capsicum, sliced & chopped|
|1/2 bunch||parsley, finely chopped|
|50 g||dried cranberries, chopped|
|3 tbs||olive oil|
For the couscous
Place the couscous in a large heatproof bowl. Pour the stock into the bowl with the couscous, cover, and allow to sit until the liquid has been absorbed – for about 25 minutes.
For the salad
Heat some oil in a pan over a high heat. Add the capsicum and cook for 8-10 minutes until the capsicum has browned and is well cooked.
Add the chickpeas, capsicum, almonds, parsley, currants, and the couscous into a large bowl and toss to combine. Dress the salad with the olive oil and lemon juice, taste and adjust seasoning with salt and pepper.
Divide the salad between bowls and enjoy!
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