CRISPY ROASTED CHICKPEAS2 15-ounce cans chickpeas2 tablespoons olive oil3/4 teaspoon salt2 to 4 teaspoons spices...
Tomato and Couscous Salad
- 4 large tomatoes
- 2/3 cup tomato juice
- 2/3 cup couscous
- 2/3 cup boiling water
- 1/3 cup raisins
- Handful of basil leaves, chopped
- Handful of flat-leaf parsley, torn (optional)
Slice the tops off the tomatoes and scoop out the insides.
Put the seeds and the flesh into a small bowl with the tomato juice and stir.
Place the couscous in a separate larger bowl.
Pour the boiling water over the couscous and use a fork to fluff up the grains.
Add the tomato mixture to the couscous and stir.
Stir in the raisins, basil and parsley.
Taste. Then season with salt and pepper as needed.
Spoon the mixture into the reserved tomatoes and serve with any leftover couscous.
Garnish with lettuce or herb leaves.
Source: Complete Children’s Cookbook: Delicious Step-By-Step Recipes For Young Cooks. Photo courtesy © Dorling Kindersley / Dave King 2018
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