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Vegetarian
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Vegetarian Option
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Vegan
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Gluten-Free
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Pearl Couscous + Chickpea Salad with Courgettes, Sundried Tomatoes + Mozzarella
The salad you want on the table all summer. Pile it high for a barbecue, bring it to a picnic, or make it the centrepiece of a weekend lunch. Giant couscous and nutty, ceamy Queen Chickpeas form the base, so it's substantial enough to feed a crowd and sturdy enough to sit in the fridge for days (and gets better!). Swap in whatever you've got - feta instead of mozzarella, whatever veg needs using up, or a dollop of pesto - and it'll still deliver.
Ingredients
1 jar Queen Chickpeas - drained
150g pearl couscous (giant couscous)
2 medium courgettes, finely diced
150g frozen peas, defrosted
80g sundried tomatoes, roughly chopped
125g mozzarella, roughly torn (or 200g feta, crumbled)
a small bunch (roughly 15g) fresh basil, leaves picked
For the dressing
4 tbsp extra virgin olive oil
1 lemon, zested and juiced
1 garlic clove, finely grated
1 tsp Dijon mustard
CHEFS TIP
Swap the dressing for a few dollops of pesto if you've got a jar that needs using up in the fridge.
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Verkooplocaties
Directions
Cook the couscous as per packet instructions. Spread onto a wide bowl or tray to cool slightly.
Heat a tablespoon of olive oil in a frying pan over a high heat. Add the diced courgette and cook for 5–6 minutes, stirring occasionally, until golden and slightly catching at the edges. Or toss in olive oil and roast at 220°C for 15–20 minutes, or air fry at 200°C for 10–12 minutes, until golden. Leave to cool slightly.
Meanwhile, make the dressing. Add all the ingredients to a small mixing bowl or jar and whisk together until fully combined. Season generously with cracked black pepper and salt to taste.
Tumble the couscous into a large mixing bowl, followed by the chickpeas, courgettes, peas, sundried tomatoes, and roughly tear in the mozzarella balls (or feta) and basil leaves. Pour the dressing into the bowl and toss well to coat.
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