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.
Ingredients:
- 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:
Method:
- Pre-soak chickpeas overnight & then boil for 2 hrs
- Pre heat your oven to 200 °C fan forced
- Place dry couscous in a bowl
- 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.
- Roughly chop the almonds and place on one side of a baking tray
- Place the chickpeas on the over side of the baking tray and sprinkle with turmeric
- Leave to roast for 15 minutes or until golden and toasty
- In a large bowl toss the couscous, parsley, apricot, dates, almonds, pistachios and chickpeas
- Arrange on a large serving platter
- Zest the lemon over the salad and finish with a squeeze of lemon
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View our latest catalogue here