Crispy Chickpea, Couscous, Avocado Salad with Tahini Dressing

Oh my this Moroccan inspired salad is fabulous!
 

This is a favourite of ours, it’s fully loaded and it compliments so many meals.

Ingredients 

• 400g can chickpeas, drained and rinsed
• 60g couscous
• 2 tsp ras el hanout
• 4 tbsp tahini sauce
• 2 tbsp olive oil
• 2 tbsp pomegranate
• 1 small garlic clove, crushed
• 1/2 lemon, for lemon juice
• 2 spring onions, finely sliced
• handful leaf parsley, roughly chopped
• 2 perfectly ripe avocado, sliced
• 1/2 120g mixed leaf salad

Cook couscous as per cooking instruction, fluff with a fork and then set aside. Heat up a non-stick pan over medium heat. Add the drained chickpeas, fry whilst stirring regularly for 4 minutes until the moisture is gone. Add oil, ras el hanout and season with salt. Fry it for 10 minutes or until crisp and golden. In a bowl mix tahini, garlic and lemon juice with 4 tbsp water. Mix well, loosen the dressing by adding water if needed. Tip the couscous into the pan with the chickpeas, fry for 2 minutes. Remove from the heat and stir in the spring onions, parsley, pomegranate. Plate the couscous salad mix, add the mix leaf salad, avocado, drizzle the tahini dressing to serve. Bon appétit.