The first of a three part Summer cookery series with chef, author and restaurateur Clodagh McKenna
My Moroccan spiced couscous and chickpea salad is simple to make, full of fibre and very low in fat.
It will last for about 3 days, so is a great salad to make on a Sunday night for lunch on Monday and Tuesday. It can also be used as a sandwich filler with soft goats’ cheese.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ⁄ 2 teaspoon ground cinnamon
350ml hot chicken stock
100g good-quality tinned chickpeas, rinsed and drained
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 ⁄ 2 red onion, finely diced
2 tablespoons freshly chopped flat-leaf parsley
sea salt and freshly ground black pepper
Put the couscous in a large bowl with the raisins and spices, season with salt and pepper, and mix well. Pour the chicken stock over the couscous and cover immediately with a large plate or cling film to seal in the steam. Set aside for 10 minutes.
Fluff up the couscous with a fork to separate the grains and stir in the chickpeas, lemon juice, olive oil, red onion and parsley.
This recipe first appeared in Homemade by Clodagh McKenna, published by Kyle Books and available in all good book shops. Photography by Alberto Peroli.