Chickpea and cous­cous salad

(serves 4-6) Cam­era Press

Friday - - Leisure -

Prep time: 15 mins

Cook­ing time: 15 mins

Ingredients 2 tbsp oil 1 onion, thinly sliced 1 clove gar­lic, crushed 2 tsp cumin seeds 125g beef ba­con 125g but­ton mush­rooms 430g tinned chick­peas, drained and rinsed 1 cup frozen peas 1 cup cous­cous 250ml chicken stock 4 tbsp chopped fresh pars­ley 10 cherry toma­toes, halved or 1 tomato, chopped 4 tbsp salad dress­ing of your choice 1 disc feta cheese, crum­bled

Method 1. Heat oil in a pan and fry onion, gar­lic and cumin un­til onion is soft. Add beef ba­con and fry un­til cooked. 2. Add mush­rooms, chick­peas and peas and sauté for 5 min­utes. 3. In an­other pan, pre­pare cous­cous ac­cord­ing to pack­age in­struc­tions, but us­ing chicken stock. Com­bine chickpea mix­ture with cous­cous. 4. Add pars­ley, toma­toes and salad dress­ing. Top with crum­bled feta cheese and serve.

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