Pearl Cous Cous , Chick Pea & Broccoli Salad with Bagdad Moroccan Dressing
2 head broccoli
1 can chick peas, drained
2 red capsicums
zest of 1-2 lemons
chopped coriander, to taste
3 tabs. olive oil (we use Toscana organic extra virgin olive oil)
2 teaspoons minced garlic
Bagdad Foods Moroccan Dressing
Chop capsicum into 2cm pieces, toss in olive oil and garlic and roast in 180c oven for 20-30 mins or until cooked.
Cook Gourmet Pearl Cous Cous according to packet directions. The microwave directions are nice and easy using a microwave rice cooker. Or you can cook them the conventional way.
Steam the broccoli until cooked to your liking. Al dente is good.
Mix the pearl cous cous, chick peas, olives, lemon zest, olives and capsicum together. Add a sprinkle of sea salt if desired.
Add broccoli and chopped coriander and approx. 1/2 cup of Bagdad Moroccan Dressing. Mix gently to coat all of the ingredients.
Delicious as a complete meal or as an accompaniment to chicken tenderloins which have been marinated in Bagdad Original Dressing and oven roasted until sweet and tender.