Julie Le Clerc: Couscous salad with chickpeas and goats cheese

Serves 4


1/4 cup olive oil

1 large onion, peeled and chopped

2 cloves garlic, crushed

1 tsp turmeric

1/2 tsp cinnamon

1 1/2 cups chicken stock

1 1/2 cups instant couscous

420g can chickpeas, rinsed and drained

150g goat's cheese, crumbled

2 red peppers, seeds removed, roasted, skinned and sliced

juice of 1 lemon

3 Tbs each, chopped fresh mint and parsley

sea salt and freshly ground black pepper

1 preserved lemon


1. Heat oil in a large saucepan, add onion and cook over a medium heat for 5 minutes to lightly brown. Add crushed garlic, turmeric, and cinnamon and cook for 30 seconds, then add stock and bring to the boil.

2. Stir in couscous then remove pan from the heat, cover and leave to steam for 10 minutes to soften. Remove covering and fluff up couscous with a fork. Set aside to cool.

3. Toss through remaining salad ingredients, except preserved lemon, and season well with salt and pepper to taste.

4. Remove flesh from preserved lemon and discard. Rinse the rind with cold water. Finely slice and scatter over finished salad to garnish.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.

* Email Julie Le Clerc