Sunday, 20 July 2014

Moroccan Salad with Lemon Yoghurt Dressing

This is one of my favourites to make for lunch or dinner. Moroccan couscous is that good, that I could definitely be tempted to eating a few spoonfuls of it for my brekkie if it were lying around...This is a super easy meal, albeit the rather extravagant title. I tend to make a big batch and then store this deliciousness in an airtight container for whenever I fancy over the next few days.

Chickpeas are a great source of protein and the couscous is a hearty carbohyrdate. The combination of protein and carbohydrate, (as well some lovely veggies thrown in there too) served with a generous dollop of zesty lemon yoghurt dressing, will keep you feeling full throughout the day. It's an anti-the-usual-post-carb bloated feeling guarantee. Also, everyone may be a little envious of your fancy-pants-yet-secretly-simple creation. 

Serves 3

For salad:

200g Couscous
1 can Chickpeas
2 tbsp Harrissa Spice
4 inches Cucumber, diced
2 Spring Onions, chopped
Handful Cherry Tomatoes, halved
Handful Coriander, chopped
Drizzle Oive Oil and White Wine Vinegar
Salt to season


Half a mug Greek Yoghurt
1 Lemon, juiced

  1. To make salad, place couscous in a bowl and cover with boiling. Stir, then leave to soak for 5 minutes.
  2. Whilst you wait for couscous to fluff up, rinse canned chickpeas and prepare vegetables.
  3. Once couscous is ready, stir with a fork, then add vegetables and chickpeas.
  4. Season with coriander, harissa spice and salt. 
  5. Drizzle over with olive oil and vinegar. 
  6. For the dressing, juice a lemon and mix into yoghurt, to form thick dressing consistency. 

No comments:

Post a Comment