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    Warm Couscous, Vegetable And Chick Pea Salad

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    Warm Couscous, Vegetable And Chick Pea Salad

    Eating a broad range of plant proteins will give you the full range of essential amino acids. This delicious salad is a good way to do it.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1 aubergine, diced
    • 2 courgettes, trimmed and cut in even rounds
    • 1 red pepper, deseeded and evenly diced
    • 1 tbsp olive oil
    • 250g couscous
    • 410g can chick peas, drained and rinsed
    • ½ small bunch coriander, leaves only
    • 1 tbsp pine nuts, lightly toasted
    • 1 tbsp lemon juice


    1. Preheat the oven to 220°C, gas mark 7. Put the prepared vegetables in a roasting tin, and sprinkle with the olive oil. Roast for 15 minutes, or until soft and lightly flecked with brown.
    2. Meanwhile, soak the couscous in 400ml boiling water. When the vegetables are done, fork through the couscous to fluff it up and add both it and the chick peas to the roasting tin cover with tin foil and return to the oven for 10 minutes, to allow the couscous to steam in the water released by the vegetables and to heat through the chick peas.
    3. Remove from the oven and stir in the coriander leaves, pine nuts, lemon juice, and salt and pepper to taste.

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