Couscous and Chickpea Salad
SERVES 20
PREPARATION 20 minutes
COOKING TIME none required
INGREDIENTS
3 cups dry couscous
400g can Edgell Chick Peas, drained
1/2 cup currants
4 spring onions, chopped
2 sticks celery, finely chopped
1 cup celery heart leaves, torn
2 cups seedless red grapes
Lemon wedges for garnish
Dressing
½ cup olive oil
1/3 cup white wine vinegar
1 tablespoon brown sugar
Grated rind of 1 lemon
STEP 1
Make up couscous following packet directions. Add drained Edgell Chick Peas and remaining ingredients and season with salt and pepper.
STEP2
Combine dressing ingredients and pour over salad tossing to coat. Refrigerate until required.
Serve garnished with lemon wedges.
TIP
Dressing can be made up to 1 week in advance and store in a sealed jar in the refrigerator.
Chopped preserved lemon rind can be added to salad. It is a common ingredient in Moroccan dishes and can be purchased in Middle Eastern food stores and in some supermarkets.
When purchasing grapes choose small grapes or halve if larger ones are only available.
The inner leaves from the heart of the celery give flavour and colour to any salad.
