Giant cous cous, chickpea, courgette, red pepper & feta salad

Summer is all about this kind of healthy salad for me. I love putting this type of dish together as I know I'll have enough for a few lunches and I can also turn it into a dinner in the evening by adding a green salad, fresh bread, roast chicken, or fish. 

This was literally a store cupboard recipe the other day as I needed to go shopping, but hadn't quite got around to it. Anyway, it just so happened that I had a random selection of ingredients which came together to make this rather nice salad :-)

Hope you like it too!

Ingredients

• 200g giant wholemeal cous cous

• 1 x 400g tin chickpeas

• 1/2 red onion, finely chopped

• 1 roasted red pepper ( I like to use one from a Cooks & Co jar when I'm short of time)

• 1 courgette, sliced and griddled or fried

Dressing

• 4 tbsp olive oil

• Juice of 1 lemon

• 1/2 clove garlic, minced

• Handful of chopped coriander

• Handful of crumbled feta

Method

• Cook the cous cous as per the instructions on the packet, I would add a veggie stock cube to give it a bit of extra flavour as well.

• Once the cous cous has cooled, put all the ingredients in a large bowl and pour on the dressing.

• Add the toppings for extra flavour.

Cous cous & chickpeas in ras el hanut

Cous cous can be a bit boring unless you really work on the flavourings and this recipe certainly does that. Usually consigned to side dish status, here the long suffering cous cous gets a chance to shine. Great with any kind of tagine, but also it works really well for lunch the day after topped with a poached egg.

Ingredients

Serves 4

• 1 small onion

• 4 cloves garlic, peeled and thinly sliced

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 tablespoon ras el hanut spice

• 200g cooked chickpeas

• 1 tomato

• 120g cous cous

• 360ml boiling water

• Handful chopped coriander, to taste

Method

• Fry the onion and garlic for about 5 minutes until they begin to soften and colour. I use a large skillet for this dish and serve the cous cous in the pan on the table.

• Add the salt and ras el hanut, mixing well to release the flavours.

• Next add the chickpeas and chopped tomato and cook for a minute or so. Tip in the cous cous followed by the boiling water, bring to the boil and then turn off the heat and cover.

• Leave to stand for about 10 minutes while the cous cous absorbs all the water. When ready break up with a fork and serve with chopped coriander.