- Preheat the oven to 180º/160º fan.
- In a baking dish, roast the chopped red pepper with 1 tbsp olive oil and 1 tsp honey or agave, making sure the pepper is evenly coated. Roast for 20 minutes.
- Place the couscous in a bowl or dish, add the Ras el Hanout, salt & pepper and 200ml of boiling water. Stir and cover with a lid or plate and leave to swell. The water should just cover the top of cous cous.
- Finely chop the spring onions and garlic separately in your Dualit Hand Blender chopping bowl.
- Heat a frying pan and add a tablespoon of olive oil. Add the chopped garlic, curry powder and two thirds of the chopped spring onions and fry for 1 minute.
- Add the drained chickpeas to the frying pan and stir to coat in the spices and ingredients.
- Use the back of a spoon or potato masher to roughly crush some of the chickpeas whilst in the pan, you will be breaking them down not mashing and keeping half of them intact.
- Fry for a few minutes and continue to stir.
- Transfer the couscous to a large serving bowl and use a fork to break up any large clumps of couscous.
- Add the curried chickpea mix to the bowl along with the chopped red pepper and any excess oils. Add salt and pepper to taste.
- Chop the coriander leaves and cube the avocado. Add these to the bowl with the remaining spring onions and combine.
- Squeeze the juice of one lemon over the entire dish and serve warm.
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Top tips...
- This salad is delicious hot or cold or exceptional in a toastie.
- The salad will keep for a few days if stored in an airtight container and refrigerated.
- For a chunkier salad, leave the chickpeas whole.
- Choose agave nectar in place of honey to make this a tasty dish suitable for vegans
