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    You are in: Home / Recipes / Coriander Chickpea and Couscous Salad, North Africa Recipe
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    Coriander Chickpea and Couscous Salad, North Africa

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Annacia's Note:

    This is equally good served hot, room temp or chilled.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the couscous, drained chick peas, oils, garlic, spring onion and chopped lemon or lemon juice in a large heatproof bowl or jug.
    2. 2
      Pour boiling water the mix and stir together with a fork. The couscous will absorb the liquids quite quickly.
    3. 3
      Add the fresh coriander, reserving a little as a garnish if you wish, and season.
    4. 4
      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.
    5. 5
      Sprinkle with reserved coriander, or a few individual leaves and a little sumac powder (optional) or ground black pepper.

    Ratings & Reviews:

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    Nutritional Facts for Coriander Chickpea and Couscous Salad, North Africa

    Serving Size: 1 (309 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 430.6
     
    Calories from Fat 105
    24%
    Total Fat 11.7 g
    18%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 310.3 mg
    12%
    Total Carbohydrate 68.5 g
    22%
    Dietary Fiber 7.8 g
    31%
    Sugars 0.5 g
    2%
    Protein 12.6 g
    25%

    The following items or measurements are not included:

    preserved lemons

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