RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1pkt Ainsley Harriott Moroccan Medley Cous Cous
  • 1 tin Edgell Chickpeas
  • 2 cups cooked quinoa
  • 100g currants
  • 100g pumpkin seeds, toaster
  • 100g chopped almonds
  • 1 bunch parsley
  • 1 bunch mint
  • 1 bunch coriander
  • 160mLs hot water
  • 1 lemon
  • Cobram Estate Classic Extra Virgin Olive Oil
  • Sea salt

METHOD:

  • In a large mixing bowl, pour in cous cous, hot water, and a drizzle of EVOO. Set aside and allow cous cous to rehydrate according to packet.
  • Roughly chop coriander. Remove parsley leaves from stems and roughly chop. Pick mint leaves from stems and roughly chop.
  • Once cous cous has completely absorbed water, add chickpeas, quinoa, currants, pumpkin seeds and almonds to mixing bowl. Season with salt, to taste and stir through.
  • Add chopped herbs to bowl and dress with a generous drizzle of olive oil and lemon juice, to taste. Mix until well combined.
  • To serve, pour salad into a large dish and enjoy.

Our friends at Wine Selectors recommend pairing this dish with a Sauvignon Blanc

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