• mollyhodgen

Giant couscous salad served warm with crispy chickpeas, sweetheart cabbage and zataar

Updated: Mar 10, 2019

I have described this salad as properly delicious and I stand by that statement. It contains all of the elements needed to acquire this status and includes (as is the basis of any good salad) extra virgin olive oil. I am a fan of EVOO for multiple reasons with this namely being its taste, however this oil also has an impressive range of potential health benefits. For example, EVOO provides us with a great dietary source of unsaturated fat and is also a staple of the famed Mediterranean diet (consistently linked with good health outcomes e.g. reduced risk of type 2 diabetes and heart disease).

Back to the recipe in question. I served this warm however leftovers could be enjoyed cold the next day, you might just find that the chickpeas lose a little crunchiness and the salad requires an extra drizzle of oil to freshen it up.


Serves 2-3

One hour prep and cook time


For the cabbage

1 sweetheart cabbage, finely sliced

1 large garlic clove, finely sliced

1 red chilli, de-seeded and sliced

1 tbsp olive oil

2-3 tsp zataar

Half lemon zest

Seasoning to taste

For the chickpeas

1 tin chickpeas, drained, rinsed and dried

1 tbsp olive oil

1 tsp zataar

Seasoning to taste

For the couscous

200g giant couscous

1.5 tbsp olive oil

Generous squeeze of lemon juice

Seasoning to taste

To serve

Handful of rocket

2 spring onions, sliced


1. Preheat the oven to 180 degrees (fan). Place the dried chickpeas in a roasting tin large enough to spread in a single layer and coat in the oil, spices and seasoning. Cook for 30-40 minutes until crisp.

2. Place all the prepared cabbage ingredients into a second large roasting tin and mix well. Add to the oven for the final 20-25 minutes of cooking time, when done the cabbage will have softened and started to brown a little in some areas. The chickpeas are pretty safe to leave in the oven for a few minutes longer if you mis-judge the timing on the cabbage.

3. Meanwhile, cook the couscous according to packet instructions. This will take approximately 6-8 minutes. Once cooked, drain thoroughly and place into a mixing bowl along with the olive oil, lemon juice and seasoning (whilst warm).

4. Serve in bowls with a handful of rocket, the couscous divided equally and topped with the cabbage mixture, crispy chickpeas and a garnish of spring onion.


© 2018 by Molly Hodgen Nutrition

Tel. 07399 660601    info@mollyhodgen.com