Domestic goddess Cherry Menlove shows us how to make a house a home with this recipe for flaked almond and chickpea couscous salad. Serve at the dinner table for all the family to enjoy.
Serves 8-10
Cooking time: 15 minutes
What You’ll Need:
- 500g couscous
- 400g flaked almonds
- 2 x 410g tins chick peas
- 2 tsp paprika
- 200g pomegranate seeds
- (c. 2 large pomegranates)
- 500g jar pitted green olives
- 400g Feta cheese
What To Do:
- In a large bowl, pour 1 litre of boiling water over the couscous grains.
- Cover with a plate and leave to stand for about 10 minutes. The grains should absorb all the water and appear fluffy and soft to the taste. Use a fork and fluff them up.
- In a frying pan, over a medium heat, dry fry the almond flakes for 2–3 minutes, making sure they don’t burn.
- Drain and rinse the chickpeas. Mix into the couscous, along with the almond flakes.
- Add the paprika, pomegranate seeds and green olives and mix well.
- Finally, crumble in the Feta cheese with your fingers.
- Serving suggestion: Drizzle chilli oil into the bowl and mix together one last time before serving.
Recipe from Cherry Menlove’s The Handmade Home