Thoughtful Foods

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