- 2 tbsp extra-virgin olive oil
- 1 vegetable stock cube
Boil 1½ cups of water in a pan or kettle, add 1 tbsp of oil and the vegetable stock cube, mix well and remove from the heat.
Pour the boiling water into the couscous, stir once with a spoon and cover with a lid or cling film and let the couscous steam for five minutes.
- 2 garlic cloves (minced)
- 2 tbsp mint sauce
- 2 tbsp lime juice
- 1 tsp balsamic vinegar
- ½ tsp black pepper
- salt to taste
Meanwhile, in a small bowl mix the 2 tbsp olive oil, mint sauce, minced garlic, lime juice, balsamic vinegar, black pepper and salt, keep aside.
Fluff the couscous with a fork.
- 400 g canned chickpeas
- ½ cucumber (finely diced)
- 1 red onion (finely diced)
- 2 green chili (finely diced)
- 2 tbsp cilantro (finely diced)
Drain the chickpeas and add them to the couscous with the cucumber, red onions, green chillies, cilantro and the sauce.
Mix well, taste if you need to adjust as necessary, cover and refrigerate for 2 hours before serving.