Easy recipe Chickpea And Carrot Couscous With Minted Yoghurt Recipe

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about one/two cup low-fat Greek-style yoghurt about one tablespoon lemon (Recipes by ingridients lemon) juice (Recipes by ingridients juice) two tablespoons roughly chopped mint leavesStep about one For the yoghurt, mix all ingredients in a small bowl and set aside. Step two Steam carrots, covered, over boiling water for about three-five minutes until just tender. Step about three Meanwhile, place couscous in a heatproof bowl and pour over about one about one/two cups (three hundred and seventy-fiveml) of boiling water. Cover and stand for five minutes. Chickpea And Carrot Couscous With Minted Yoghurt Recipe. Uncover, fluff with a fork, then add chickpeas and carrots. Step four For the dressing, whisk sumac, lemon (Recipes by ingridients lemon) juice (Recipes by ingridients juice) and olive oil in a bowl. Step five Add to the couscous and toss together. Step six Serve the chickpea and carrot couscous with the minted yoghurt. Chickpea And Carrot Couscous With Minted Yoghurt Recipe. Garnish with mint leaves..