For the second day in a row, it has been crazy hot and with no A/C, my apartment hit 34C (93F) this afternoon. There was absolutely NO WAY that I was turning on the stove. Even the mere thought of hot food made me feel slightly sick.
So this salad was born.
Chickpea and Couscous Salad
- 1.5 cups of couscous (I combined the couscous with some bulgur wheat I had in the cupboard)
- 1.5 cups boiling water
- 1 19oz can of chickpeas, rinsed and drained
- 1/2 red onion, diced
- 3 cloves of garlic, crushed
- black olives, pitted and sliced
- couple generous handfuls of fresh baby spinach
- 1/4 cup or so of mustard vinaigrette (recipe below)
- In a bowl, put your couscous and cover with the boiling water. Cover and let sit for about 10 minutes (until the water is absorbed).
- In a second bowl, combine chickpeas, red onion, garlic, black olives, spinach, and vinaigrette. Stir so everything is coated with the dressing. Taste and add salt and pepper if you want.
- Add the couscous to the dressed ingredients and stir to combine. Put in fridge for a couple of hours to allow flavours to blend.
When I make salad dressing, I never measure my ingredients. I eyeball things and then I adjust as I go. But I’ll try to give some measurements for you. And this makes a small amount of dressing. I’m just one person. I used this dressing on a couple of green salads before using the rest on the couscous salad tonight.
- 2 tbsps lemon juice
- 6 tbsps vegetable oil
- couple good squirts of grainy dijon mustard
- salt and pepper
- dash of dried herbs (I used marjoram, basil, rosemary, but thyme would be good too)
- Combine all ingredients in a glass jar with a good sealing lid. Close lid and shake to combine. Taste and adjust as necessary