Loaded with herbs and chickpeas, this hearty couscous salad is ideal if you’re short on time.
Serves44
Cook time5 mins5 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
Ingredients
1 1/2 cups (300g) pearl couscous
2 large pieces pita bread
1/2 cup (125ml) extra virgin olive oil
1 1/2 tsp dried thyme leaves
2 lemons, zested, juiced
2 garlic cloves
1 Lebanese cucumber, thinly sliced
5 spring onions, thinly sliced
3/4 cup (125g) canned chickpeas, rinsed, drained
1/4 cup (40g) pitted kalamata olives, thinly sliced
1/4 cup (30g) pitted green olives, thinly sliced
1/2 cup (80g) pine nuts, toasted
1/4 cup chopped flat-leaf parsley
1/4 cup coarsely chopped dill
2 baby cos lettuce, leaves separated
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a large saucepan of boiling water, cook the couscous for 5 mins or until just tender. Drain well (do not rinse) and arrange over a large baking tray. Set aside to cool completely.
Step 2
Meanwhile, heat a barbecue grill or chargrill on high. Brush both sides of the pita with 2 tbs oil. Sprinkle with thyme and season. Cook the pita, turning halfway through cooking, for 5 mins or until crisp and lightly charred. Set aside to cool. Break into large pieces.
Step 3
In a food processor, process ¼ cup (60ml) lemon juice, 2 tsp lemon zest, garlic and ½ tsp salt. With the motor running, add the remaining oil in a thin, steady stream until well combined.
Step 4
In a large bowl, toss the couscous, cucumber, spring onions, chickpeas, combined olives, pine nuts, parsley and dill with enough dressing to coat. Arrange the couscous mixture, lettuce and pita on a serving platter. Drizzle with more dressing and season to serve.
Make ahead: Prepare the couscous and dressing up to 1 day ahead. Cover separately and refrigerate.
1/4 cup (40g) pitted kalamata olives, thinly sliced
1/4 cup (30g) pitted green olives, thinly sliced
1/2 cup (80g) pine nuts, toasted
1/4 cup chopped flat-leaf parsley
1/4 cup coarsely chopped dill
2 baby cos lettuce, leaves separated
Description
Loaded with herbs and chickpeas, this hearty couscous salad is ideal if you’re short on time.
Method
Step 1
In a large saucepan of boiling water, cook the couscous for 5 mins or until just tender. Drain well (do not rinse) and arrange over a large baking tray. Set aside to cool completely.
Step 2
Meanwhile, heat a barbecue grill or chargrill on high. Brush both sides of the pita with 2 tbs oil. Sprinkle with thyme and season. Cook the pita, turning halfway through cooking, for 5 mins or until crisp and lightly charred. Set aside to cool. Break into large pieces.
Step 3
In a food processor, process ¼ cup (60ml) lemon juice, 2 tsp lemon zest, garlic and ½ tsp salt. With the motor running, add the remaining oil in a thin, steady stream until well combined.
Step 4
In a large bowl, toss the couscous, cucumber, spring onions, chickpeas, combined olives, pine nuts, parsley and dill with enough dressing to coat. Arrange the couscous mixture, lettuce and pita on a serving platter. Drizzle with more dressing and season to serve.
Make ahead: Prepare the couscous and dressing up to 1 day ahead. Cover separately and refrigerate.
