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Chickpea Couscous with Minted Yoghurt
Ingredients (Serves 4)
  • 3 carrot chopped
  • 2 cups (400g) couscous
  • 400g canned chickpeas, rinsed, drained
  • 2 tsp sumac
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Mint leaves, to garnish
Minted Yoghurt
  • 1/2 cup low-fat Greek-style yoghurt
  • 1 tbsp lemon juice
  • 2 tbsp roughly chopped mint leaves
Chickpea Couscous with Minted Yoghurt
Preparation :
  1. For the yoghurt, mix all ingredients in a small bowl and set aside.
  2. Steam carrots, covered, over boiling water for 3-5 minutes until just tender.
  3. Meanwhile, place couscous in a heatproof bowl and pour over 1 1/2 cups (375ml) of boiling water. Cover and stand for 5 minutes. Uncover, fluff with a fork, then add chickpeas and carrots.
  4. For the dressing, whisk sumac, lemon juice and olive oil in a bowl.
  5. Add to the couscous and toss together.
  6. Serve the chickpea and carrot couscous with the minted yoghurt. Garnish with mint leaves.


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