Couscous tabbouleh with chickpeas
1.Combine couscous with the water and lemon rind in large heatproof bowl, cover; stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
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Ingredients
- 2 cups (400g) couscous
- 2 cups (500ml) boiling water
- 2 teaspoons finely grated lemon rind
- 4 medium egg tomatoes (300g), seeded, chopped finely
- 1 lebanese cucumber (130g), seeded, chopped finely
- 1 small red onion (100g), chopped finely
- 1 cup coarsely chopped fresh flat-leaf parsley
- 400 grams can chickpeas, rinsed, drained
- Lemon mint dressing
- 1/2 cup (140g) low-fat natural yoghurt
- 2 tablespoons lemon juice
- 2 teaspoons finely chopped fresh mint
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