Moroccan Layered Couscous and Chickpea salad in a jar.

Spicy aromatic Moroccan couscous salad with a tangy lemon and coriander dressing. Layered  in a jar in an eye catching  array of vibrant colours and flavours. It is the perfect salad for on the go.

Ingredients:

1st layer Couscous
30 grams /1 oz dried couscous
15 grams / 1/2 oz giant dried couscous
100 ml water boiling water
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
2 green chillies
2 tablespoons fresh coriander finely chopped
1/4 teaspoon sugar

2nd Layer Chickpeas
120 grams / 4 oz pre boiled white chickpeas
1 medium shallot finely chopped
1/2 teaspoon salt
1/2 teaspoon cumin powder
1/4 teaspoon chilli powder
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 tablespoon fresh chopped coriander leaves

3rd Layer green salad
Small bowl of finely shredded iceberg lettuce
1 tablespoon of  sliced red /green/yellow capsicums
2 inch stick of cucumber
6 cherry tomatoes

Method:

1st layer Couscous
1. In a blender jug add the 2/3 of the fresh coriander, chillies, lemon juice, olive oil, salt and sugar and blend the ingredients to a fine paste.
2.In a bowl add both types of  the dry couscous and pour over it the 100ml boiling water and the coriander paste made in step 1.
3. Stir the couscous, cover and keep aside for 2 hours for the couscous to soak up the water and flavours.
4. After 2 hours fluff up the couscous with a fork and stir in remaining fresh coriander.

2nd Layer Chickpeas
5. Add the oil to a pan when it is hot add the shallot and sauté until translucent, add the salt, cumin, chilli powder and sauté for few more seconds.
6.Add the chick peas and stir fry to coat them with the spices.
7. Add the coriander and lemon juice and mix well.Turn off heat and leave to cool.

3rd Layer green salad
8. Cut the cucumber in half and remove the seeds slice it in thin slices.
9. Half the cherry tomatoes.

Assembling the Salad in a jar.You will require two jars with a large openings and lids. (Empty washed jam jars are perfect)

10. In the bottom of the jar add a layer of prepared couscous.
11. On top of the couscous layer add the prepared chick pea layer.
12. On top of the chickpea layer add the shredded lettuce followed by the mixed  peppers.
13. Add the sliced cucumber on top of the peppers and finally finish  with a layer of cherry tomato halves.
14. Screw the lid on and refrigerate until ready to serve.

NB -Alternate the layers to make the salad visually eye catching.

Submitting  to:
Lets cook starters and appetizers by Radhika of tickling palates
Flavours of Morocco event by simply.food guest hosted by Chef Mireille