Saffron Couscous, Chickpea and Lentil Salad
Fresh From Eva's Kitchen
Fresh From Eva's Kitchen
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Ingredients

  • 225 g couscous
  • ½ teaspoon saffron strands
  • Salt and black pepper
  • 260 m l boiling water
  • 150 g cooked chickpeas (tinned are OK)
  • 150 g cooked Puy lentils (follow the cooking instructions given on the packet – they can vary)
  • 80 g dried cranberries
  • 1 red endive, cut into 1cm-thick slices
  • 2 spring onions, thinly sliced
  • 4 tablespoons chopped mint
  • 3 tablespoons chopped coriander
  • 3 tablespoons chopped parsley
  • Grated zest of 2 lemons 1 garlic clove, crushed
  • 1 teaspoon nigella seeds
  • 4 tablespoons olive oil

Instructions

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