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Chickpea and carrot couscous with minted yoghurt

Name: Chickpea and carrot couscous with minted yoghurt
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
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; 1/2 cup low-fat Greek-style yoghurt; 1 tablespoon lemon juice; 2 tablespoons roughly chopped mint leaves

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Chickpea and carrot couscous with minted yoghurt

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Mouth-watering Mediterranean flavours spring to life in this super-healthy and low-fat couscous side dish.

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.