salsa, chickpea and couscous salad
Recipes
Soups & Salads
Salsa, chickpea and couscous salad
Use up leftover salsa or make one from scratch for this hearty couscous salad. Top with grilled halloumi or chicken, if you like.
Ingredients
- 3 ripe tomatoes, finely chopped
- ½ onion or 4 spring onions, finely chopped
- handful coriander, finely chopped
- 1 green or red chilli, finely chopped or ¼ tsp chilli flakes
- 1 lime or lemon, juice only
- generous pinch salt
- 2 tbsp olive oil
- 1 garlic clove, crushed
- ½ tbsp fresh lemon juice
- pinch sugar
- freshly ground black pepper
- ¼ cucumber, diced
- 1 little gem lettuce, shredded
- 400g tin chickpeas, drained and rinsed
- 100g/3½oz couscous, soaked in about 150ml/5fl oz stock or boiling water and fluffed up
Directions
- To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine.
- To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside.
- Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days.
