RECIPE
C H E R R Y T O M AT O & COUSCOUS SALAD Serves: 4
INGREDIENTS • 1 TBSP olive oil • 1 x 410 g can chickpeas, drained and rinsed • Salt and pepper to taste • 1 tsp paprika • 1 TBSP lemon juice • 1 clove garlic, crushed • 1 TBSP olive oil • 1 tsp chopped fresh thyme • Handful of chopped fresh basil • 1 cup cooked pearl couscous • 2 x 250 g packets of cherry tomatoes, halved • 1 small cucumber, cut into small, bite-sized pieces • 2 rounds feta cheese, cubed • Extra basil leaves, torn • Extra olive oil, to drizzle
20 \\ W W W. W E L L N E S S W A R E H O U S E . C O M
METHOD 1 . Heat the olive oil in a medium-sized saucepan over moderate heat and add the chickpeas. 2 . Season with salt, pepper and paprika, and fry while tossing until golden and crisp. 3 . Combine the lemon juice, garlic, olive oil, thyme and basil in a salad bowl. 4 . Season with salt and pepper. 5 . Add the couscous and stir to combine. 6 . Add the fried chickpeas and mix through with a fork. 7 . Add the tomatoes, cucumber and feta cheese, and stir through with a fork. 8 . Add in extra basil. 9 . If required, add more seasoning, then drizzle with olive oil before serving.
Excerpted from Hearty Home Food by Siphokazi Mdlankomo, published by NB Publishers and available at leading bookstores and online
