Chickpea and carrot couscous with minted yoghurt

Ingredients

  • 3 carrots, chopped
  • 2 cups (400g) couscous
  • 400g canned chickpeas, rinsed, drained
  • 2 teaspoons sumac*
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Mint leaves, to garnish

Minted yoghurt

  • 1/2 cup low-fat Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 2 tablespoons roughly chopped mint leaves

Method


  • 1

    For the yoghurt, mix all ingredients in a small bowl and set aside.


  • 2

    Steam carrots, covered, over boiling water for 3-5 minutes until just tender.


  • 3

    Meanwhile, place couscous in a heatproof bowl and pour over 1 1/2 cups (375ml) of boiling water. Cover and stand for 5 minutes. Uncover, fluff with a fork, then add chickpeas and carrots.


  • 4

    For the dressing, whisk sumac, lemon juice and olive oil in a bowl.


  • 5

    Add to the couscous and toss together.


  • 6

    Serve the chickpea and carrot couscous with the minted yoghurt. Garnish with mint leaves.

Notes


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* From gourmet food and spice shops.

Nutrition Per Serve


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Energy

100 kj

Fat

(total)

6.6 g

Fat

(saturated)

1 g

Carbohydrate

(total)

79.8 g

Dietary

(fibre)

5.3 g

Protein

17.4 g

Cholesterol

2 mg

Sodium

204 mg