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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