Chickpea and Couscous Salad

This light and tasty salad accompanies sweet main courses well, providing a sharper counterpoint flavour. It is a variation of a recipe from Mediterrasian.

Serves: 4
Ingredients:

• 1 cup couscous
• 1/2 cup sultanas
• 3 cups boiling water
• 1 1/2 tbs vegetable stock powder
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 clove garlic, crushed
• 1 tsp cumin, ground
• 1 tsp coriander seeds, ground
• 1 cm fresh ginger, finely grated
• 1 carrot, peeled and coarsely grated
• 1 red capsicum, diced
• 1/2 red onion, diced
• 1 400g can chickpeas, rinsed and drained
• 1 1/2 tbsp coarsely chopped mint

 Directions:

• Combine couscous, sultanas and stock powder. Pour through boiling water and cover.
• Combine oil, lime juice and spices in a jug and whisk until emulsified.
• When couscous has absorbed all stock, chill to room temperature then stir through all ingredients.
• Serve.