Hope you’re having a great weekend :).
Final exams are in less than 2 weeks! Beginning this weekend, the library is open until 10 pm and Diran and I decided to stay until it closes today. Of course, we still need to eat so I had to find something we could bring with us.
In high school, I needed lunches every day and I often made a big salad on Sunday so I could have it all week. This is what made me think about making a salad – leftovers for the week are a bonus ;).
Adaptation of “Couscous au curry et aux pois chiches”, Salades pour changer, Marabout Chef
- 1 cup whole wheat couscous
- 1 tsp curry powder
- 1/2 cup vegetable broth
- 1/2 cup water
- 1 can (19 oz) chickpeas, rinsed & drained
- 200 g (7 oz) feta, crumbled
- Small handful fresh coriander, chiseled
- 2 green onions, chopped
- Zest & juice of 1 lemon
- Salt, pepper to taste
Directions: In a small saucepan, mix couscous & curry powder. Bring broth & water to a boil and pour over couscous. Cover and let sit 5 minutes. Fluff gently with a fork and transfer to a bowl. Add all the other ingredients except the lemon juice and toss. Add lemon juice, toss again.
Makes 4-5 servings
This salad is delicious! The curry powder gives the couscous a great subtle taste.
It is also delicious as a leftover! And really simple to make – 15 minutes and it’s done!