Chickpeas Couscous Salad

Step 1/6

• 2 tbsp extra-virgin olive oil
• 1 vegetable stock cube

• sauté pan

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.

Step 2/6

• 128 g couscous

• cooking spoon

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.

Step 3/6

• 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.

Step 4/6

• fork

Fluff the couscous with a fork.

Step 5/6

• 400 g canned chickpeas
• ½ cucumber (finely diced)
• 1 red onion (finely diced)
• 2 green chili (finely diced)
• 2 tbsp cilantro (finely diced)

• sieve

Drain the chickpeas and add them to the couscous with the cucumber, red onions, green chillies, cilantro and the sauce.

Step 6/6

Mix well, taste if you need to adjust as necessary, cover and refrigerate for 2 hours before serving.

Enjoy your meal!