Friday, February 28, 2020

Couscous Chick Pea Salad

2.5 Tbsp lemon juice
1 Tbsp honey
1.5 tsp grainy Dijon mustard
Salt and pepper
¼ cup olive oil

2 cups couscous
1 small can of chick peas
2 large carrots
1 small head of broccoli
1 cup cucumber, diced
200g feta
2 tsp mint
1 cup walnuts (optional)

Make the vinaigrette: Mix together the lemon juice, honey, Dijon, and salt and pepper to taste. Whisk in the olive oil until well combined. Set aside.

Make the couscous: In a small pot, boil 2 cups of water with olive oil. When water starts to boil, remove pot from heat and stir in couscous. Cover and let sit for 10 minutes.

Prep veggies: slice carrots, separate broccoli into bite sized pieces, finely the chop mint.
Fluff couscous with a fork and stir in the vinaigrette, mixing thoroughly. Add in the rest of the ingredients and mix well. Serve warm or cold.
Adding the vinaigrette right into the couscous before the veggies allows the couscous to fully soak up all the lemon-Dijon goodness.

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