Cous cous, bulgar and chick pea salad
This is another lunchtime salad, easily paired with tangri chicken. It is a substantial salad and will make a good healthy lunch for at least 4 people. The basic salad can be enhanced in many ways, with various protein sources. Try tangri chicken, or gravadlax or feta cheese. It is a really excellent option for lunch, and you can make a lot of it which can be kept in the fridge for the rest of the week for people to take off for lunch.
For this reason we keep and clean any take-away containers we get, so a decent portion can be had very easily.
Try adding chili sauce, or garlic sauce or even mayo or just lemon and oil for a really excellent lunch.
100 g couscous
100 g bulgar wheat
100 g chick peas
1 chopped spring onion
1 chopped preserved lemon
1 chopped red pepper
1 handful chopped mint
1 handful chopped parsley
Cook the couscous and bulgar wheat together. Add boiling water to them both mixed together in a pan. Bring back to the boil and then turn off the heat, cover with a lid and leave for 15 mins – don’t peek!
Then mix everything and let it cool completely before refrigerating.