Recipe: Couscous Salad with chickpeas, mint and pomegranate
SERVES 4 TO 6
2 cups couscous
100g flaked almonds
400g tin chickpeas, rinsed and drained
1 tsp ground cumin
Juice of ½ lemon
Zest of 1 lemon
A large handful of mint
Seeds from two pomegranates
Extra virgin olive oil, as required
Salt and freshly ground black pepper, to taste
1 Place the couscous in a bowl, cover with two cups of boiling water and a good drizzle of extra virgin olive oil.
2 Cover the bowl with a dinner plate and allow to stand for five minutes before fluffing up with a fork.
3 Drizzle some more olive oil as you fluff the grains if desired, this helps to separate the grains and adds extra flavour.
4 Season to taste with salt and freshly ground black pepper and set aside.
5 Meanwhile heat a large, non-stick frying pan over a medium heat.
6 Add the flaked almonds and toss until golden brown and toasted. Be careful not to burn them and toss the pan frequently to brown them evenly. Remove and allow to cool.
7 In the same pan add one tablespoon of olive oil and warm over a medium heat.
8 Add the drained chickpeas and cumin and season with salt and pepper.
9 Fry for four to five minutes, tossing often until crispy and golden.
10 Add the lemon juice and fry for another minute or two.
11 Add the cooked couscous and flaked almonds.
12 Add the pomegranate seeds, chopped mint, lemon zest and a tablespoon or two of olive oil and stir to combine.
13 Season with a little extra salt and pepper if required, before serving.