Featuring ingredients from this months catalogue , we created this delicious, bright Turkish Couscous Salad, studded with turmeric roasted chickepas, pistachios and sweet dates. The perfect accompaniment to any lunch or dinner.


 . 1 cup couscous

. 1 ½ cup water

. Olive oil

. Sea salt

. Small bunch parsley chopped

. 1 cup chickpeas

. 1/2 cup almonds

. 1/2 cup pistachios

. 1/2 cup dried apricot sliced

. 1/2 cup pitted dates sliced

. 1 tsp turmeric

. Half a lemon

Let’s Begin:

1. Pre-soak chickpeas overnight & then boil for 2 hrs

2. Pre heat your oven to 200 °C fan forced

3. Place dry couscous in a bowl

4. Combine boiled water with 2tsp of oil and a pinch of sea salt. Pour over the couscous. Stir and leave to sit until all the liquid has been absorbed.

5. Roughly chop the almonds and place on one side of a baking tray

6. Place the chickpeas on the over side of the baking tray and sprinkle with turmeric

7. Leave to roast for 15 minutes or until golden and toasty

8. In a large bowl toss the couscous, parsley, apricot, dates, almonds, pistachios and chickpeas

9. Arrange on a large serving platter

10. Zest the lemon over the salad and finish with a squeeze of lemon

Share your Turkish Couscous Salad creations with us on Instagram @wholelifepharmacyandhealthfood

View our latest catalogue here