Chickpea and carrot couscous with minted yogurt

Categories: February

Ingredients

• 5 carrots, chopped
• 400g couscous
• 410g chickpeas, drained and rinsed
• 2 tsp cumin seeds
• 2 tsp sumac or zest of 1/2 lemon
• 6 tbsp lemon juice
• 1 tbsp olive oil
• 3 tbsp fresh mint leaves, chopped, plus extra whole leaves, to garnish
• 200g light Greek-style yogurt

Directions

1. Make the minted yogurt. Mix the yogurt with the chopped mint leaves and 2 tbsp lemon juice in a small bowl, season and set aside.

2. Steam the carrot pieces over boiling water for 3-5 minutes, until just tender.

3. Meanwhile, place the couscous in a bowl and pour in 425ml boiling water. Cover and stand for 5 minutes. Uncover, fluff up the grains with a fork, then add the chickpeas and steamed carrots.

4. Toast the cumin in a hot pan for 2-3 minutes, until fragrant and starting to pop. Cool slightly, then crush.

5. Whisk the sumac or lemon zest, remaining lemon juice and olive oil in a bowl. Add to the couscous along with the cumin, toss together and season. Garnish with the mint leaves and serve with the minted yogurt.

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