Garlicky Couscous Salad with Chick Peas

By request, here is the recipe for the couscous salad I mentioned in yesterday's post about our long, leisurely Sunday lunch.  

The thing is, it wasn't actually a recipe.  I needed something that I could make quickly from ingredients at hand, and couscous is prepared so quickly it seemed the obvious choice.  Therefore, the recipe below is a guide rather than a set of rules to be followed.

Garlicky Couscous Salad with Chick Peas

500g box instant couscous

2 1/2 C boiling water

1 can chickpeas (garbanzos), drained

a good handful parsley and coriander (cilantro) chopped

semi-dried tomatoes, or diced fresh tomatoes in season

pitted kalamata olives

about 150g feta, diced

green onions

Dressing

1/2 C oil

squeeze lemon juice
1 tsp turmeric
1 tsp cummin

crushed garlic to taste

salt and pepper

dash chilli sauce (to taste)

Method

Put couscous into a saucepan.  Pour boiling water over couscous and cover with lid.  Leave for 5 minutes.  Fluff up couscous with a fork and transfer into a large serving bowl.  Mix through other salad ingredients then dressing.

Enjoy