• 40 minutes
  • 30 minutes
  • Makes

Zesty Couscous Salad with houmous and garlic flatbreads

  • For the Zesty Couscous Salad
  • 30g Whitworths Chopped Apricots
  • 100g. Couscous
  • Juice and Zest of one Lemon
  • 1 tsp. Turmeric
  • ¼ of a Cucumber
  • 5 Cherry Tomatoes, halved
  • ½ Red Chilli, Chopped
  • 1 tbsp. Fresh Mint, Chopped
  • 1 tbsp. Fresh Coriander, Chopped
  • Salt and pepper to taste
  • For the Egyptian Dukkah
  • 30g Whitworths Cashew Nuts
  • 30g Whitworths Flaked Almonds
  • 3 tbsp. Whitworths Four Seed Mix
  • 1 Tub of Chic P Beetroot & Horseradish Houmous
  • 3 tsp. Sesame Seeds
  • 2 tsp. Cumin Seeds
  • 1 tsp. Fennel Seeds
  • 1 tsp. Coriander Seeds
  • 1 tsp. Dried Marjoram
  • 1 tsp. Cracked Black Pepper
  • 1 tsp. Sea Salt
  • ½ tsp. Chilli Flakes
  • Drizzle of Olive Oil
  • For the Garlic Flatbreads
  • 100g Self Raising Flour
  • 50g Whole Wheat Flour
  • 150g Greek Yogurt
  • 1 tsp. Baking Powder
  • 1 tsp. Cumin Seeds
  • ½ tsp. Salt
  • 3 Garlic Cloves
  • 1 tbsp. Fresh Coriander, chopped
  • 100ml Olive Oil

Ready… Steady… Bake…

  • For the Couscous;
  • Cook Couscous according to back of pack instructions. Stir in turmeric and allow to cool.
  • Add Whitworths chopped apricots and the zest and juice of one lemon.
  • Half the cucumber length ways and de-seed with a teaspoon.
  • Dice the cucumber and add to Couscous with halved cherry tomatoes and chopped red chilli, fresh mint and fresh coriander.
  • Mix thoroughly and season with salt and pepper to taste.
  • For the Dukkah;
  • Put a dry heavy bottom saucepan on a medium high heat.
  • Add the cumin seeds, fennel seeds, coriander seeds and chilli flakes and toast until golden. Remove from heat and add to a bowl.
  • Then heat the cashew nuts, flaked almonds and four seed mix until golden.
  • Add all the toasted ingredients with the dried marjoram, cracked black pepper and sea salt to a food processor or pestle and mortar and grind to desired texture.
  • Drizzle olive oil over Chic P beetroot & horseradish houmous and sprinkle Dukkah generously over the top.
  • For the Garlic Flatbreads;
  • To make the garlic oil add garlic cloves, chopped fresh coriander and olive oil to a food processer and blend till combined.
  • In a large clean bowl combine the self-raising flour, whole wheat flour, baking powder, cumin seeds and salt together.
  • Stir in Greek yogurt till a dough has formed.
  • Sprinkle flour over a clean surface and knead for 5 minutes.
  • Divide dough into 4 equal pieces then roll out to 5mm thick on a floured surface.
  • Heat a frying pan on a medium high heat and place one flat bread in at a time, cook for 2-3 minutes each side or until golden. (Some charring is natural)
  • Brush with garlic oil.
Print recipe