Couscous Salad with Herbs and Chickpeas

Fresh couscous salad with chickpeas, cucumber, tomato, red onion and generous amounts of parsley and mint. Dressed with lemon and olive oil – a light and filling dish.

Ingredients

• 300 g couscous
• 400 ml hot vegetable stock
• 400 g chickpeas, drained
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/2 red onion, finely chopped
• 1 bunch parsley, chopped
• 1/2 bunch mint, chopped
• 3 tbsp olive oil
• 3 tbsp lemon juice
• Salt and pepper

Method

1. 1
   Pour hot stock over couscous, cover and let swell 5 minutes. Fluff with fork and cool.
2. 2
   Stir in olive oil and lemon juice. Add cucumber, tomatoes, chickpeas, red onion, parsley and mint.
3. 3
   Season with salt and pepper. Serve chilled or at room temperature.