Couscous and Sun-Dried Tomato Salad
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| SOURCE |
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INSTAGRAM/CHLOEEVEGAN |
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INGREDIENTS
| 1/4 |
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cup (310 ml) vegetable stock
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| 2 |
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tablespoons olive oil
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| 1 |
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cup (200 g) couscous
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| 400 |
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g can chickpeas, drained and rinsed
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| 3 |
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handfuls baby rocket
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| 1/2 |
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cup (75 g) drained marinated sun-dried tomatoes
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| 2 |
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tablespoons sun-dried tomato marinade (from the same jar)
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| 1 |
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Lebanese cucumber, diced |
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INSTRUCTIONS
| 1. |
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Combine the vegetable stock and 1 tablespoon of the olive oil in a saucepan. Bring to the boil.
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| 2. |
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Meanwhile, heat remaining 1 tablespoon of olive oil in a frying pan. Add the couscous and toast for 1-2 minutes, stirring constantly, until golden.
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| 3. |
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Transfer the couscous into the boiling vegetable stock, stir to combine then turn off the heat. Cover and stand for 10 minutes, or until the couscous has absorbed the stock. Uncover and fluff up the grains with a fork.
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| 4. |
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Place the couscous, chickpeas, rocket, sun-dried tomatoes and marinade, cucumber and a pinch of salt and pepper into a large bowl. Toss well to combine and serve.
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TIP:
For extra flavour, you could also add some flat-leaf parsley, mint leaves or diced red onion to this salad. |
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