2015-05-12

Couscous Salad

Number of Servings: 8



INGREDIENTS:

- 400g couscous
- 480g(drained weight) canned chickpeas, drained and rinsed
- 335g cherry tomatoes, halved
- 2 cucumbers ~740g, seeded and diced
- 70g spring onions, chopped
- 20g fresh parsley, chopped
- zest and juice of 1 lemon
- 1tbsp extra virgin olive oil
- salt and ground black pepper

1. Cook couscous according to package’s instructions. 

2. Put all veggies into a big bowl.

3. In a small bowl mix lemon zest and juice, olive oil, salt and ground black pepper.

4. Pour the dressing over veggies. Toss well.

5. Add in warm cooked couscous. Toss well. Chill for hours before serving.

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