Cous Cous Salad with Chickpeas, Bacon and Curried Vinaigrette
Using Major Bombay Mari Base
10 Covers
ingredients
Streaky Bacon Rashers- Skinless
35g
Olive Oil
10ml
Onion- Chopped
85g
Water- Boiling
165ml
Cous Cous
100g
Carrot- Diced
55g
Cucumber- Diced
55g
Red Bell Pepper- Deseeded & Diced
30g
Yellow Bell Pepper- Deseeded & Diced
15g
Spring Onions- Thinly Sliced
15g
Canned Chickpeas- Drained and Rinsed
85g
dressing
Olive Oil
35ml
White Wine Vinegar
15ml
Soy Sauce
8ml
Castor Sugar
8g
Major Bombay Mari Base
45g
Garam Masala
2g
Freshly Ground Pepper
To Taste
method
1. Cook bacon in oven until crispy. Drain and place on a kitchen towel/lined plate. When cool dice and set aside.

2. Put oil in a pan and cook onions on low heat until they are beginning to turn brown. Drain and set aside.

3. Put boiling water into a bowl, sprinkle in the cous cous and mix with a fork. Let stand for 5 minutes to absorb the water, then fluff the cous cous with the fork.

4. Allow to cool.

5. Place the cooked onion, carrot, cucumber, red and yellow pepper, spring onions and canned chickpeas in a bowl and stir lightly to combine.

6. Mix in the cous cous.

7. Mix all the dressing ingredients together and whisk well.

8. Pour the dressing over the salad. Mix again lightly.

9. Sprinkle with the crispy bacon.