|chickpea, courgette & raisin cous cous salad|
|courgette and chickpeas - ready to add to the cous cous|
chickpea, courgette, raisin & couscous salad
Using the last of the seasonal courgettes that I was kindly given by our friend Eve, grown lovingly in her own garden here in the Limousin. Thank you Eve - they were delicious.
This recipe is spiced with a few North African inspired flavours - raz al hanout (or raz el hanout) - a delicious spice blend that is traditionally said to contain 20 spices, but can contain up to 50! There are some spices however that are found in most mixes; turmeric, ginger, cinnamon, cumin, coriander and black pepper. It should be easy to find in most large supermarkets now as North African cuisine is so popular. I combined the warming spices of the raz al hanout mix with fresh dill and mint and the zest and juice of a lemon. The raisins add a lovely sweet bite without the need for any processed sugar. They are also a good source of dietary fibre, vitamins and minerals, and low in fat and cholesterol.
I love using herbs and spices in my cooking, not just because they taste great but because of the potential health benefits too. Turmeric, for example, has been reported to help with everything from inflammatory disease, lowering cholesterol, cancer to Alzheimer's. Turmeric is also a good source of iron, manganese, vitamin B6, dietary fibre and potassium. Well worth adding a sprinkle or 2 to your dishes in my opinion.
I hope you enjoy this recipe and give it a go. Let me know how you get on if you do. Bon appetit and happy cooking.
recipe by: Ema at De Tout Coeur Limousin
preparation/cooking time: 20-30 minutes
serves: 4-6 as a lunch or 6-8 as a side dish
cooking hints & tips:
- you can mix and match the veg you use in this recipe instead of, or as well as the courgette. Some sauteed aubergine, roasted carrots or butternut squash would all be a lovely addition too. Use whatever vegetables you have that need using up - a good way of avoiding food waste.
- you could also swap the cous cous for any other grain of your choice too - I have made similar dishes with rice, bulgur wheat and quinoa.
1 cup cous cous
2 cups boiled water/stock
2 cups courgette chopped
2 cups chickpeas (tinned or soaked and cooked according to your packet instructions)
3/4 cup raisins/sultanas
1 large minced clove of garlic
1 tsp raz al hanout spice mix
1 tsp turmeric
1 small bunch of fresh mint chopped
1 small bunch of fresh dill chopped
zest and juice of 1 lemon
1 tbs oil
salt and pepper to taste
boil the kettle/heat up the stock, put the couscous and raisins in a bowl/pan and pour over liquid, cover with a tight fitting lid and leave to one side while you prepare the rest of the salad. The couscous is done when all the water has been absorbed - this takes about 10-15 minutes.
heat the oil in a large frying pan before adding the courgette, minced garlic, lemon zest, raz al hanout, turmeric, salt and pepper. Saute for 5-10 minutes until lightly golden and the courgettes have softened.
off the heat add the chopped fresh herbs, lemon juice and when the couscous is ready fork through and then add to the courgette and chickpea mix. You can garnish with a few lemon wedges and more fresh herbs if you like. It's ready to serve immediately. Bon appetit!
|bespoke creative and wellbeing retreats at De Tout Coeur Limousin|