Couscous, Carrot And Chickpea Salad - cooking recipe

Ingredients

2 cups couscous
2 cups boiling vegetable stock or water
1/2 cup currants
1 can (15 oz) chickpeas, drained and rinsed
2 None carrots, finely grated
1 cup loosely packed fresh cilantro leaves
None None Salt and black pepper
None None FOR THE DRESSING
1/3 cup olive oil
2 tsp finely grated lemon peel
2 tbsp lemon juice
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp sweet paprika
1 clove garlic, crushed
1/2 tsp salt

Preparation

Place the couscous in a medium heatproof bowl; add the boiling stock or water. Let stand for 5 mins. Fluff the couscous with a fork.
For the dressing, whisk all the ingredients in a medium bowl.
Combine couscous, currants, chickpeas, carrot and cilantro in a large bowl. Add the dressing; toss gently to combine. Season to taste with salt and pepper.