Couscous Salad with Chickpeas, Roasted Tomatoes and Boiled Eggs
Author: adapted from What Katie Ate
Serves: 3
Ingredients
4 small vine ripened tomatoes, quartered (you can use fresh plum tomatoes also)
Olive oil, for cooking
¾ cup couscous
butter, to cook couscous
1 cup boiled chickpeas (or you can use a can of chickpeas)
1 clove garlic, minced
1 tsp roasted ground cumin
2 tbsp pepitas
a pinch fennel seeds
2 large eggs, hard boiled and halved lengthwise
handful basil leaves
For the yogurt dressing:
½ cup plain yogurt
1 tsp roasted cumin powder
2 tsp lemon juice
drizzle of extra virgin olive oil
freshly ground black pepper
Instructions
Preheat oven to 315 F. Drizzle the tomatoes with a little olive oil, salt and pepper and roast for 1 - 1½ hours, until shriveled and caramelized.
Cook couscous according to package directions. Once cooked, fluff with a fork and season with salt and pepper.
Heat a tsp of olive oil. Add the chickpeas, pepitas, fennel seeds and ground cumin, salt and pepper and fry on medium low heat, for ten minutes, tossing often. The chickpeas should become golden and slightly crispy on the outside.
Add the chickpea mix and roasted tomatoes to the couscous. Gently toss to combine.
Whisk the ingredients listed under dressing in a bowl.
To serve, scatter the eggs and basil on top of the couscous salad. Drizzle the dressing over the salad and serve.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/02/27/couscous-salad-with-chickpeas-roasted-tomatoes-and-boiled-eggs/