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Monday, 27 October 2014

Chickpeas & Couscous Salad

       
           Couscous, as a salad is very popular in Middle Eastern Cuisine. Here I combined it with kabuli chana (white chickpeas) to make a healthy and a delicious salad. It is very nutritious and wholesome and can be had as a light meal.





  • 1/2 cup kabuli chana (white chickpeas), soaked overnight
  • 1/2 cup couscous
  • 1 fresh red / green chilly, chopped
  • 1 tbsp. coriander leaves, chopped
  • salt to taste
  • pepper powder to taste
  • 1 tbsp. olive oil
  • 1 tbsp. lime juice

          Add 1/2 cup hot water to the couscous and keep aside, covered for 10 minutes. Then fluff it up with a fork and keep aside.

          Pressure cook the soaked kabuli chana for 5-6 whistles. Drain and keep aside. In a bowl, combine together the chana and the couscous.

          Just before serving, add the salt, pepper, olive oil and the lime juice. Serve, garnished with coriander leaves and green chilies. Fresh red chilies can be substituted for a colour contrast.










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