Cherry Tomato & Couscous Salad
30min
| 4
By
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Ingredients
- 1 TBSP 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
Method
- 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.
Excerpted from Hearty Home Food by Siphokazi Mdlankomo, published by NB Publishers and available at leading bookstores and online
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