Serves 4
Ingredients
- 3 carrots, chopped
- 2 cups (400g) couscous
- 400g canned chickpeas, rinsed, drained
- 2 tsp sumac
- 2 tbs lemon juice
- 1 tbs olive oil
- Mint leaves, to garnish
Minted yoghurt
- 1/2 cup Greek-style yoghurt
- 1 tbs lemon juice
- 2 tbs roughly chopped mint leaves
Method
For the yoghurt, mix all ingredients in a small bowl and set aside.
Steam carrots, covered, over boiling water for 3-5 minutes until just tender.
Meanwhile, place couscous in a heatproof bowl and pour over 375ml boiling water. Cover and stand for 5 minutes. Uncover, fluff with a fork, then add chickpeas and carrots.
For the dressing, whisk sumac, lemon juice and olive oil in a bowl.
Add to the couscous and toss together.
Serve the chickpea and carrot couscous with the minted yoghurt. Garnish with mint leaves.
Source: Nancy Duran, delicious. August 2005, p 143