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Add couscous to boiling water in large bowl, then add about a dessertspoon of olive oil.Stir with fork, cover bowl for a few minutes. Season with salt and pepperand a 50gms butter. Leave to cool.
Drain and rinse chickpeas, set aside.
Mince garlic add 2-3 tablespoons tahini, mixed well. Then slowly add olive oil and lemon juice. Mix till smooth, creamy and to your own taste.
Mix chickpeas, corinder, tomatoes together then slowly add dressing, stirring with a fork.
Salad keeps really well in air tight container in the fridge.
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