1 tablespoon olive oil
1 ½ cups (270g)Israeli couscous
3 cups (750ml) vegetable stock or water
400g can chickpeas, rinsed, drained
1 medium fennel bulb, trimmed and thinly sliced
1 medium (150g) carrot, coarsely grated or pickled carrot (see recipe* below)
½ cup edamame
50g mixed salad leaves (eg. beet, rocket, spinach)
3 green onions, finely sliced
⅓ cup combined chopped flat-leaf parsley and mint leaves
¼ cup seed mix (eg. pepitas, sunflower)
2 tablespoons currants
1 tablespoon lemon juice
Fresh beetroot, shaved
Orange Basil Yoghourt
Juice & zest of ½ orange
1 cup (250g) Jalna Greek Yoghourt
¼ bunch basil, leaves picked and finely shredded
Salt & cracked black pepper, to taste
In a medium saucepan, heat oil over a moderately high heat.Add couscous and stir until begins to colour, stir 4-5 minutes.Add stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 10 minutes or until tender. Drain anyexcess liquid.
Meanwhile, make the orange basil yoghourt by combiningall ingredients in a medium bowl and whisking until well combined. Set aside for flavours to develop.
In a large bowl toss the couscous with chickpeas, fennel, carrot, edamame, salad leaves, green onion, parsley and mint,seeds, currants and lemon juice. Serve drizzled with orange basil yoghourt.
To Make Pickled Carrots:Ingredients - 3 tablespoons rice or white wine vinegar, ½ teaspoon sugar, Pinch of salt, 2 tablespoons water, 2 carrots, peeled thinly into ribbons or thinly sliced, 1-2 teaspoons grated ginger.In a small bowl, whisk together the vinegar, sugar, salt andwater until the sugar dissolves. Add the sliced carrots andginger and set aside to pickle for at least 10 minutes orlonger if time permits. Best used within a couple of daysbut can be refrigerated for up to a week.This is an edited recipe extract provided by Jalna.