Vegetarian Salad


  • 2/3 cup of Couscous

  • 2/3 cup boiling water

  • 1 425g tin chickpeas,drained and rinsed

  • 1 bunch of fresh coriander, chopped up roughly

  • 1 punnet of cherry tomatoes, cut in half

  • 1 glove of garlic, minced

  • Dressing

  • tahini,olive oil and lemon juice and salt and pepper to taste.


  • 1.

    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.

  • 2.

    Drain and rinse chickpeas, set aside.

  • 3.

    Chop corinder.

  • 4.

    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.

  • 5.

    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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