Mediterranean Pearled Couscous Salad

Mediterranean Pearled Couscous Salad. Minced, Shallots, Canned chickpeas.

Amanda Biddle

10 + 20 min · 7

Ingredients

• 3 g Minced
• 10 g Shallots
• 425 g Canned chickpeas
• 140 g Dry couscous; pearl variety where specified in the method
• 75 g Feta cheese
• 150 g Quartered cherry tomatoes
• 30 g Raw rocket
• 70 g 10 g for toasting and 60 g for the dressing
• 300 g Water
• 30 g Lemon juice 100%
• 2 g Lemon Zest
• 5 g Table salt
• 5 g Pepper
• 40 g Olives, green
• 30 g Fresh basil

Preparation

1. Heat 10 g of the olive oil in a saucepan over medium heat. Add the dry pearl couscous and toast for about 4 minutes, stirring. Add the measured water and a little salt, bring to the boil, cover and simmer gently for 8–10 minutes, or according to the packet, until tender.
2. While the couscous cooks, whisk the remaining 60 g of olive oil with the lemon juice and zest, garlic and shallot in a large bowl. Season with a little of the measured salt and pepper, reserving the rest to adjust at the end.
3. Add warm, cooked couscous and stir to coat. Stir in chickpeas and tomatoes. Let stand 10 minutes.
4. Add olives, baby arugula, and basil. Gently fold in crumbled Feta and season to taste with salt and pepper.
5. Serve with a little additional Feta crumbled over the salad on the platter, if desired. Salad is best enjoyed at room temperature.