couscous salad
  Couscous Salad
A Middle Eastern specialty, whip this salad up when you are too tired to make an elaborate meal.
Cook Time: 15 minutes

Difficulty: Easy
Serves: 4 people


For the salad:
1 cup couscous
2 cups water  
1 cup chickpeas (kabuli chana, boiled and soaked)
1 cup red beans or rajma, boiled and soaked
1 red pepper, finely diced
1/2  onion, finely diced
2 cucumber, de-seeded and diced
1 tomato, finely diced
1/2 cup parsley , finely chopped
1/4 mint leaves cup, finely chopped

For the dressing:
1/4 cup olive oil  
Lemon juice extracted out of 1 whole lemon
1/2 tsp fresh Arqa black pepper, crushed
1/2 tsp cumin powder
Arqa salt to taste.


All ingredients are available at Foodhall stores


  1. In a bowl, place the couscous and pour 2 cups of boiling water.
  2. Stir with a fork, cover and set aside for 10 minutes. Once the water is absorbed, fluff up the
    couscous with a fork to loosen up the grains and keep aside.

For the dressing:

  1. For the dressing, mix olive oil, lemon juice, black pepper, cumin powder and salt in a small jug
    or bowl.
  2. In a large mixing bowl, add the couscous with the remaining salad ingredients. Stir in the dressing and mix well. Serve.