Chickpeas Couscous Salad

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“This couscous salad is perfect as a side dish or on its own. It is vegan and extremely healthy. Be sure to give it a try and let me know what you think. For more of my amazing recipes visit www.therasoirecipes.com”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
128 g couscous
400 g canned chickpeas
½ cucumber (finely diced)
red onion (finely diced)
green chili (finely diced)
2 tbsp cilantro (finely diced)
garlic cloves (minced)
2 tbsp mint sauce
2 tbsp extra-virgin olive oil
2 tbsp lime juice
1 tsp balsamic vinegar
vegetable stock cube
½ tsp black pepper
salt to taste

Utensils

  • sauté pan
  • cooking spoon
  • fork
  • sieve
  • Step 1/6

    • 2 tbsp extra-virgin olive oil
    • 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

    • 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)
    • red onion (finely diced)
    • 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.

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