Prep 20 mins
Cook 5 mins
This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you.
- 1 1⁄2 cups couscous
- 1 1⁄2 cups boiling water
- 1⁄3 cup extra virgin olive oil
- 1 tablespoon ground cumin
- 300 g chickpeas, rinsed & drained
- 3 cups flat leaf parsley, chopped
- 1 cup mint leaf, chopped
- 6 green onions, finely chopped
- 3 tomatoes, deseed & chopped
- 2 lemons, juiced
- salt & pepper
- Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
- Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
- Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
- Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
- Pour dressing over salad, toss well & serve.
I love tabouli, but somehow I buy the bulgar wheat, make it once and waste the rest. We eat a lot of couscous and this tastes so similar to the real thing I can't imagine ever being bothered making it (the real thing) ever again. I made a half recipe, but used all of a 400g can of chickepeas (I love them and think you can never have too many). My uncle was Lebanese and I grew up eating tabouli, this is an excellent version thank you Mandy.
YUM! What a refreshing lunch. I had a large bunch of parsley but once chopped it only came to about 2 cups (if that) not to worry though it was fab! As always with couscous dishes I prefer to cut back on the olive oil. I think I would have used only a tablespoon or two. Fantastic on its own, a great addition to a wrap (with lamb and yogurt) and would be lovely served alongside BBQ meats. Reviewed for Aussie Ed'n 8 Review my recipe game.