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How To Cook Giant cous cous, chickpeas, blackberry and feta salad Giant couscous is combined with chickpeas, feta cheese, sundried tomatoes and olives to make this Greek-inspired salad or light main dish that's perfect for a hot summer's day. Chewy Israeli couscous joins with chickpeas, cherry tomatoes, feta cheese, and lots of fresh herbs to make a salad that can be eaten any Israeli couscous, also called pearl couscous, is the star of this salad. Since it's larger than regular couscous, each scoop.

Tip your cous cous or pearl barley into the roasting dish to marry with the baharat squash (picking up any oils and spices that have stuck to the Add your vinegar and finely chopped parsley, and crumble over the feta cheese. Season as you wish and tah dah - a super speedy and delicious dinner is served! Here is a couscous salad recipe by our Hospitality & Catering lecturer Simon. You can cook Giant cous cous, chickpeas, blackberry and feta salad using 9 ingredients and 4 steps. Here is how you cook Giant cous cous, chickpeas, blackberry and feta salad.

Ingredients of Giant cous cous, chickpeas, blackberry and feta salad

1. You need to prepare 100 g of giant cous.
2. Prepare 50 g of spinach.
3. You need to prepare 75 g of if chickpeas.
4. Prepare 25 g of feta or goats cheese.
5. Prepare of Olive oil.
6. You need to prepare 1/2 teaspoon of turmeric.
7. Prepare of Salt.
8. You need to prepare of Pepper.
9. You need to prepare of Chicken or veg stock.

What a great dish for a healthy summer lunch! When the couscous is cooked, drain, then add to the bowl with the orange juice. Add the orange zest and lemon zest and juice, olive oil, harissa, spices, and some seasoning. Leave to cool, stirring every now and then to prevent it from sticking together.

Giant cous cous, chickpeas, blackberry and feta salad instructions

1. Cook cous cous in stock and add turmeric. Drain and cool down.
2. Chop up spinach, half blackberries and crumble cheese.
3. Mix it all up adding olive oil. Check seasoning.
4. I had mine served warm with smoked goose breast and blackberry and port sauce.

This is one of my vegetarian sister's favorite salads, from Mom (I'm not sure where she got it). She just eats it as is, but it is also good with grilled chicken, for the non-vegetarian set. Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Fluff the couscous with a fork, and fold in the cucumber and feta cheese. Season to taste with balsamic vinaigrette and salt.

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