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Chefs Day Recipe: Couscous and Chickpea Salad with Roasted Heirloom Carrots and Yoghurt Dressing

Couscous and Chickpea Salad with Roasted Heirloom Carrots and Yoghurt Dressing

As chefs across the globe celebrate International Chefs Day on October 20, Le Cordon Bleu Australia has developed the perfect dish to create for the occasion.

Rediscover healthy eating with this superb vegetarian salad and help educate others about nutritious, sustainable food choices through the infinite world of cuisine.

With the crunch of smoked almonds, a creamy, zesty yoghurt dressing with a hint of sweet honey and pinch of spice, this Couscous and Chickpea Salad with Roasted Heirloom Carrots and Yoghurt Dressing is sure to delight your tastebuds and impress your guests.

 

Serves 4

Ingredients

Couscous and Chickpea Salad
  • 20ml olive oil
  • 40g (1 stick) white of celery, cut into brunoise
  • 1 shallot, finely diced
  • 1 clove of garlic, finely chopped or crushed
  • 60ml water
  • 100g couscous
  • 100g cooked kabuli chickpeas, drained
  • 1/4 preserved lemon - rind only, finely chopped
  • 10g chopped parsely
  • 20g smoked almonds
  • 10ml chardonnay vinegar
  • 10ml extra virgin oilve oil
  • 15ml canola oil
  • 15ml honey
  • Salt and pepper, to taste
Roasted Heirloom Carrots and Yoghurt Dressing
  • 1 bunch Dutch carrots, washed and peeled
  • 1/2 bunch purple/yellow heirloom carrots, washed and peeled
  • 20ml olive oil
  • Salt and pepper, to taste
  • 150ml Greek-style yoghurt
  • Juice and zest of 1 lime
To serve
  • 5g chaat masala
  • 1/2 bunch coriander leaves
  • 12 mint leaves

Method

Couscous and Chickpea Salad

Heat olive oil in a saucepan over medium heat, add the celery, shallot and garlic.

Sauté until soft (5 minutes). Add the water and bring to the boil.

Remove from heat, add the couscous, cover with a lid and leave until the couscous swells (10 minutes). Stir with a fork to loosen the grains.

Place cooked couscous in a bowl, add the chickpeas, preserved lemon rind, parsley and almonds.

Place the vinegar, olive and canola oils in a bowl and emulsify to form a sauce vinaigrette or salad dressing. Season with salt, black pepper and honey.

Roasted Heirloom Carrots and Yoghurt Dressing

Pre-heat the oven at 160°C. Season the carrots and toss in a tablespoon of olive oil, then place in a roasting tray. Roast the carrots until tender and slightly golden in colour. Remove from the oven.

Place the yoghurt, lime juice and zest in a bowl and mix together.

To serve

Spread some of the lime yoghurt dressing on the base of the serving plate, then neatly arrange the couscous and chickpea salad on top and then the roasted heirloom carrots, another spoon of the yoghurt dressing and sprinkle with chaat masala, coriander, mint leaves, sea salt and black pepper.

Serve warm or at room temperature.

Recipes similar to this are taught at Le Cordon Bleu Australia in our internationally-recognised culinary arts programs. Discover our suite of courses and begin your hospitality dream today!

Couscous and Chickpea Salad with Roasted Heirloom Carrots and Yoghurt Dressing

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