At the moment I’m slightly addicted to this salad. As it’s summer I find myself making one of these every weekend alongside a braai with other bits and pieces. SO, SO GOOD! I think it’s the herbs that make it, especially the mint, and the giant couscous which is so nice and “carby”.
Ingredients:
- 1 can of chickpeas
- 100g giant couscous (cooked according to the package instructions)
- 4/5 spring onion, finely sliced
- 50g feta cheese
- 1 handful of chopped mint
- 1 handful of chopped coriander
- 1 handful of chopped basil
- 1 tablespoon white balsamic / apple cider / white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Thai sweet chilli sauce
- 1 tablespoon sriracha (optional)
- Salt and pepper to taste
Method:
- Cook the giant couscous according to the instructions, I tend to use chicken or vegetable stock to boil the couscous in so that it has more flavour (I also add about a tablespoon of lemon juice into the water)
- once cooked and whilst the couscous cools down, chop the spring onion and the herbs and add to a bowl
- In the same bowl, mix the vinegrette (oil and vinegar) together with the Thai sweet chilli sauce and sriracha if you’re using
- Once the couscous is cool add all of the ingredients together and stir so that it’s all mixed through, add salt and pepper to taste
- Leaving this overnight always intensified the flavours but it’s just as good when served immediately.
It's my kitchen... 