Couscous And Cranberry Salad Recipe

Enjoy Middle Eastern cooking and learn how to make healthy vegetarian Couscous and cranberry salad. A quick recipe with dried cranberries.
Couscous And Cranberry Salad
Recipe Ingredients

  • ¼ cup extra virgin olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 1 1/2 cups couscous
  • 1/3 cup mint (chopped)
  • 1/3 cup coriander (chopped)
  • 420g can chickpeas (drained and rinsed)
  • 150g fresh goat’s cheese
  • 100g dried cranberries
Recipe Method

  1. Heat ¼ cup extra virgin olive oil in a saucepan and cook 1 onion (chopped) over medium heat for 3-4 minutes. Add 2 cloves garlic (chopped), 1 tsp turmeric and 1/2 tsp cinnamon and stir for 30 seconds. Add 1 1/2 cups vegetable stock and bring to the boil, then stir in 1 1/2 cups couscous. Remove pan from heat, cover and rest for 5-6 minutes. Fluff up with a fork and set aside. Add 2 red capsicums (peeled and sliced), 1/3 cup mint (chopped), 1/3 cup coriander (chopped) and 420g can chickpeas (drained and rinsed). Season with salt and pepper, add a squeeze of lemon juice and toss to combine. Crumble 150g fresh goat’s cheese over couscous and scatter with 100g dried cranberries.

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