This easy to make couscous salad recipe combines chick peas, garlic, cayenne pepper, fresh garden herbs, couscous, rice and Feta cheese on a bed of lettuce.
Serves 4
INGREDIENTS:
30 oz. cooked chickpeas, drained
4 oz. cooked rice, drained
4 oz. cooked couscous, drained
2 cloves elephant garlic, finely crushed
2 tbsp. fresh squeezed lime juice
1 tbsp. fresh cilantro, finely chopped
1 tbsp. fresh parsley, finely chopped
5 oz. Feta cheese, grated
1 tbsp. sunflower oil
1 tsp. salt
1 tsp. coarsely ground cayenne
10 red lettuce leaves to serve
METHOD:
Using a food processor, combine garlic, lime juice, cilantro, parsley, sunflower oil, salt and cayenne. Meanwhile, arrange red lettuce leaves on a platter.
In a large bowl, combine chickpeas, rice, couscous and Feta cheese. Add dressing and mix well. Spoon onto lettuce leaves and chill for ½ hour. Serve cold with lots of bread and a light salad.
