Tabouli & Chickpea Couscous Salad - cooking recipe

Ingredients

1 1/2 cups couscous
1 1/2 cups boiling water
1/3 cup extra virgin olive oil
1 tablespoon ground cumin
300 g chickpeas, rinsed & drained
3 cups flat leaf parsley, chopped
1 cup mint leaf, chopped
6 green onions, finely chopped
3 tomatoes, deseed & chopped
2 lemons, juiced
salt & pepper

Preparation

Place couscous in a large heat-proof bowl an pour over boiling water, stir to combine. Cover & set aside for 3 mins or until water is absorbed, fluff with a fork.
Heat 1 tblsp oil in a pan, add cumin and chickpeas and cook tossing constantly for 5 mins or until warmed & light golden.
Add chickpeas, parsley, mint, onions & tomatoes to couscous & toss gently to combine.
Combine remaining oil, lemon juice & salt & pepper in a jar & shake to combine well.
Pour dressing over salad, toss well & serve.