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Cherry Tomato & Couscous Salad
olive oil 1 x 410 g
can chickpeas, drained and rinsed
Salt and pepper to taste 1 tsp
paprika 1 TBSP lemon juice
1 clove garlic, crushed
1 TBSP olive oil
1 tsp chopped fresh thyme
A handful of chopped fresh basil
1 cup cooked pearl couscous
2 x 250 g packets of cherry tomatoes, halved
1 small cucumber, cut into small, bite-sized pieces
2 rounds feta cheese, cubed
Extra basil leaves, torn
Extra olive oil, to drizzle
Heat the olive oil in a medium-sized saucepan over moderate heat and add the chickpeas.
Season with salt, pepper and paprika, and fry while tossing until golden and crisp.
Combine the lemon juice, garlic, olive oil, thyme and basil in a salad bowl.
Season with salt and pepper.
Add the couscous and stir to combine.
Add the fried chickpeas and mix through with a fork.
Add the tomatoes, cucumber and feta cheese, and stir through with a fork.
Add in extra basil.
If required, add more seasoning, then drizzle with olive oil before serving.
Hearty Home Food by Siphokazi Mdlankomo, published by NB Publishers and available at leading bookstores and online
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