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  • Laura Field

Spiced chickpea and giant couscous salad with Tenderstem® broccoli

Updated: Apr 17


Prep time: 5 mins

Cooking time: 20 mins

Serves 2-3

You’ll need:

For the salad:

  • 250g giant couscous

  • 1 ½ tbsp ground cumin

  • 1 ½ tbsp ground coriander

  • 1 ½ tbsp paprika

  • 3 tbsp olive oil

  • 400g chickpeas, drained and patted dry

  • Sea salt and cracked black pepper

  • Juice of 1 lemon

  • Small bunch coriander, chopped

For the dressing:

  • 2 tbsp of tahini

  • 4 tbsp of plain yogurt

  • Juice of 1 lemon

  • Salt and pepper

For the Tenderstem® broccoli:

Method:

  1. Cook the giant couscous to the packet instructions, drain and leave to one side.

  2. In a large dry frying pan, add the spices and cook until they become fragrant. Add the olive oil to the pan, followed by the dried chickpeas. Coat the chickpeas in the oil and the spices and fry on a medium to high heat. Fry for approximately 5 minutes until golden and crisp.

  3. Add the cooked, cooled couscous to the pan and give it a quick coat of the spices, then finish by adding the juice of 1 lemon, and then salt and pepper to taste. Leave to cool and then add the chopped coriander.

  4. For the dressing, add the tahini and yogurt to a bowl with the juice of 1 lemon, some salt and pepper and give it all a good mix. If the mixture is too stiff add 1 tablespoon at a time of warm water to loosen, you want it to be dollop consistency.

  5. In some salted boiling water add the Tenderstem® broccoli and cook for 3-4 minutes. Once cooked toss in some extra virgin olive oil and season.

  6. When you’re ready to eat, add the couscous and chickpea mix to a bowl, top with the Tenderstem® broccoli and then a dollop of the dressing with a sprinkle of dukkah.

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