Crispy Chickpea, Couscous & Avocado Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the cous cous in a bowl and cover with 100ml just-boiled water. Cover and set aside.

Step 2

While the cous cous is soaking, heat a large non-stick frying pan over a medium-high heat.

Step 3

Add the drained chickpeas to the pan and dry fry, stirring regularly, for about 3-4 minutes until no moisture remains. Add the oil, ras el hanout and a pinch of salt and fry for 8 minutes until crisp and golden.

Step 4

Meanwhile, mix the tahini, garlic and juice of 1/2 the orange with 1-2 tbsp of water. Season and stir to a loose dressing about the consistency of double cream (add more water if needed).

Step 5

Peel the remaining half orange, then quarter and slice.

Step 6

Uncover the couscous and fluff with a fork, then tip into the pan with the chickpeas, frying for a final minute.

Step 7

Remove the pan from the heat and stir through the salad onions, olives, parsley and orange slices.

Step 8

Add the couscous mixture to the plates with the sliced avocado and salad leaves, spooning over the tahini dressing to serve.

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