Insalata fregola e ceci - Giant Couscous and Chickpea Salad

Our eating has changed in the last decade. Now grains and pulses combined with a variety of vegetables don't have to be 'sides' to meat or fish, but are regarded as a main course. 

Moreover, the range of uncommon ingredients we eat and we creatively combine - dried fruits, seeds and nuts in savoury dishes; pomegranate seeds and molasses in salads, specific varieties of chillies and spices in soups, risotto and pasta - has grown, making food more interesting and inventive.

Here I create a winter salad with pasta and pulses. I use fregola, a traditional pasta from Sardinia, similar to the giant couscous, and I combine it with chickpeas and winter fruits (dried apricots, orange and lemon). The spring onions and the celery give extra flavour and texture.

Insalata fregola e ceci - Giant Couscous and Chickpea Salad 

250 g fregola/giant couscous
1 bunch of spring onions, thinly sliced, greens included
400 g chickpeas, cooked
Finely grated zest and juice of 1 orange
Finely grated zest and juice of 1 lemon
100 g dried apricots, thinly sliced
1 celery stick, finely sliced
50 g flat leaf parsley, finely chopped
Extra virgin oil
Black pepper
Sea salt

Serves 4

Preparation time: 15 minutes

Cooking time: 15 minutes

1. In a pan, heat one tablespoon of oil and sauté the onions for 3 minutes with a pinch of salt on medium heat. Stir occasionally.

2. Boil the couscous in plenty of water, as directed, around 10 minutes.

3. In a bowl, with a fork, mix the orange and lemon juices with 3 tablespoons of oil, a good pinch of salt and black pepper.

4. Drain the couscous and arrange it into a large serving bowl along with the chickpeas. Dress it with the citrus dressing.

5. Add the orange and lemon zest with the remaining ingredients and gently fold them into the couscous.

6. Cover with cling and leave to rest for one hour to allow the flavours to infuse.

7. Serve at room temperature.