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Serves 4
INGREDIENTS:
20 oz. canned chickpeas, drained
8 oz. mixed dried fruit, coarsely chopped (apricots and golden raisins)
2 large cloves elephant garlic, crushed
4 tbsp. lime juice
4 sprigs fresh thyme, finely chopped
1 tsp. salt
1 tsp. cayenne pepper
14 oz. precooked tender couscous, drained
4 oz. Edam cheese, cubed
1 bunch watercress, shredded
1 tbsp. sunflower oil
1 tbsp. lime juice
8 red lettuce leaves
METHOD:
Combine watercress, sunflower oil, lime juice and red lettuce leaves. Arrange red lettuce salad on a salad platter.
Combine chickpeas, dried fruit, elephant garlic, lime juice, thyme, salt, cayenne pepper, couscous and Edam cheese cubes. Mix well.
Spoon chickpea mixture onto lettuce salad. Chill for 1/2 hour and serve cold with soft buttered rolls.
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