Total Time
20mins
Prep 5 mins
Cook 15 mins

There's a little cafe close to where i live that makes this salad and it is absolutely divine! It tastes even better when its been made a day or so ahead as the dressing goes right through the salad, soaked up by the couscous and sultanas. This recipe does make quite a lot, we use it as a side dish and it feeds my family for a few nights! However, the recipe can easily be halved. Use vegetable stock powder to make vegetarian.

Ingredients Nutrition

Directions

  1. To make the dressing, place all ingredients into a small jar and shake well to combine.
  2. Place the couscous and stock powder in a large bowl. Add two cups of boiling water and cover the bowl with plastic wrap. Leave for 15 minutes to allow the couscous to absorb the liquid.
  3. Use a fork to fluff the couscous before allowing to cool.
  4. Add the carrot, chickpeas, sultanas, coriander and parsley to the couscous. Mix well.
  5. Drizzle over the dressing and mix well. Season with pepper to taste.