Listen
You need to upgrade your Flash Player This is replaced by the Flash content. Place your alternate content here and users without the Flash plugin or with Javascript turned off will see this.
- Cuisine: Moroccan
- Prep Time: 30 min(s)
- Cook Time: 30 min(s)
- Serves 4
This recipe is a summer dish that's healthy and easy to prepare. Chef Hassan M'Souli from Sydney's Out of Africa restaurant shares his recipe for a salad of couscous, asparagus and chickpeas.
Ingredients
2 bunches asparagus spears75g snow peas, topped
1 small butter lettuce, washed, leaves separated
1 small mignonette or coral lettuce, washed, leaves separated
2 cups prepared couscous, cooled
300g moroccan chickpeas, see recipe
Sweet paprika, to dust
Walnut dressing
30g walnuts
½ cup natural yoghurt
2 tbsp lemon juice
1 tsp finely grated lemon rind
1 tbsp thyme leaves
Salt and freshly ground pepper, to serve
Moroccan chickpeas (garbanzos)
Makes about 3 cups
300g dried chickpeas
1L water
1 tsp salt
4 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp olive oil
Preparation
Steam the asparagus for 2 minutes or until tender yet crisp. Place the snow peas into a heatproof bowl and cover with boiling water, stand for 1 minute. Plunge asparagus and snow peas straight into cold water, then drain well.To make the dressing, place the walnuts, yoghurt, lemon juice, rind, thyme, salt and pepper in a food processor or blender. Process until well combined. Drizzle over the salad. Dust lightly with sweet paprika to serve.
Cover the chickpeas with water and soak overnight.
Drain and transfer to a saucepan. Add the water, boil for about 30 minutes, until soft. Drain and cool.
Mix together the salt, garlic cloves, ground cumin and olive oil and stir through the chickpeas. (These chickpeas can be used on salads, or as a garnish for various meat, chicken and fish dishes.)
Arrange lettuce leaves on a serving plate and place the couscous into the centre, top with the snow peas, asparagus and Moroccan chickpeas.
If you enjoyed this Couscous, asparagus and chickpea salad recipe then browse more Moroccan recipes, salad recipes, vegetarian recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
Moroccan Restaurants
Displaying 10 of 55 Moroccan Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Builders Arms Hotel, bandroom | Fitzroy | |
| 2. | Moroccan Soup Bar | Fitzroy North | |
| 3. | African Feeling | Newtown | |
| 4. | Alhambra | Manly | |
| 5. | Out of Africa | Manly | |
| 6. | Kazbah On Darling | Balmain | |
| 7. | Cafe Mint | Surry Hills | |
| 8. | Sumac | Sydney | |
| 9. | Little Moorish Restaurant | East Perth | |
| 10. | Veritas Restaurant | Highgate |
Featured Food & Recipes

Hot Tips
Rare roast beef
Using a meat thermometer helps to determine precisely when the beef is cooked to rare. Simply insert the thermometer into the centre of the thickest part of the beef (avoiding the bone, fat and gristle), it will be cooked to rare when it is 50°C, medium-rare will be 55°C, medium is a little over 60°C.
Glossary
Rennet
An extract from the stomach of cows or sheep, used to curdle milk for cheese making. A vegetarian alternative to rennet is now used in making vegetarian cheese.


VideoNEW
Podcasts
Blogs





