Serve this fresh-tasting salad with parsley, spring onions, tomatoes and sausage for a light lunch. Omit the sausage for a vegetarian version.
1 1⁄3 cups (240g) instant couscous
1 cup (250ml) water
1⁄2 teaspoon salt
4 roma tomatoes
2 spring onions
1⁄2 cup (40g) finely chopped fresh flat–leaf parsley
1 can (300g) chickpeas, rinsed and drained
200g garlic sausage or cabanossi, in one piece
4 tablespoons olive oil
1 tablespoon red wine vinegar
3 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground sweet paprika
salt and freshly ground black pepper
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Directions Preparation:35min › Ready in:35min
Bring 1 cup (250ml) water to a boil in a medium saucepan. Remove from heat. Stir in couscous and salt and leave to absorb liquid 20 minutes. Leave to cool.
Halve and core tomatoes and cut into small dice. Slice spring onions into rings.
To make vinaigrette, whisk oil, vinegar, 2 tablespoons lemon juice, garlic, cumin and paprika in a large bowl. Add salt and pepper to taste. Stir parsley, couscous, chickpeas, tomatoes and spring onions into vinaigrette.
Just before serving, taste salad and season with salt, pepper and remaining 1 tablespoon lemon juice. Slice sausage into small cubes and stir in.