Couscous salad with chickpeas and goats cheese

Carolyn Robertson

Ingredients

¼ cup	Olive oil
1	Onion, large, chopped
2 cloves	Crushed garlic
1 tsp	Turmeric
½ tsp	Cinnamon
1 ½ cups	Chicken stock
1 ½ cups	Couscous (Main)
1 can	Chickpeas, rinsed and drained (Main)
150 g	Goat's cheese, crumbled
2	Red peppers, seeds removed, roasted, skinned and sliced
1	Lemon, freshly juiced
3 Tbsp	Fresh mint, chopped
3 Tbsp	Fresh parsley
1	Preserved lemon

Directions

1. Heat oil in a large saucepan, add onion and cook over a medium heat for 5 minutes to lightly brown.
2. Add crushed garlic, turmeric, and cinnamon and cook for 30 seconds, then add stock and bring to the boil.
3. Stir in couscous then remove pan from the heat, cover and leave to steam for 10 minutes to soften.
4. Remove covering and fluff up couscous with a fork. Set aside to cool.
5. Toss through remaining salad ingredients, except preserved lemon, and season well with salt and pepper to taste.
6. Remove flesh from preserved lemon and discard. Rinse the rind with cold water.
7. Finely slice and scatter over finished salad to garnish.