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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the couscous, drained chick peas, oils, garlic, spring onion and chopped lemon or lemon juice in a large heatproof bowl or jug. | 2. Pour boiling water the mix and stir together with a fork. The couscous will absorb the liquids quite quickly. | 3. Add the fresh coriander, reserving a little as a garnish if you wish, and season. | 4. If it is to be eaten hot, this salad should be made just before it is served as it cools quickly. (If necessary, it can be briefly reheated in a microwave, but may need a little more water if this is done although it is best not made too far in advance.) Alternatively it can be left to cool and is ideal served cold, perhaps as part of a buffet. | 5. Sprinkle with reserved coriander, or a few individual leaves and a little sumac powder (optional) or ground black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
couscous	8	ounces		852.7527	175.6081	28.9392	1.4515
chickpea	14	ounces	drained rinsed	1500.2551	249.8441	81.244	23.9723
water	1	pint	boiling	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
lemon	1	tablespoon	chopped preserved	3.8425	1.2349	0.1458	0.0397
garlic clove	2		crushed chopped	-	-	-	-
spring onion	6		chopped chopped	-	-	-	-
coriander	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
salt black pepper			ground	-	-	-	-
sumac			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.