Chickpea & Couscous Salad
This chickpea & couscous salad is a healthy side dish!
Ingredients
- 4,5 oz canned chickpeas (125 g), drained weight
- 3,5 oz dry couscous (120 g)
- 4/6 cup vegetable stock (160 ml), warm
- 1 medium fresh carrot chopped
- 1 small shallot chopped
- ½ tsp garlic paste
- a handful fresh parsley chopped
- olive oil
- ground cinnamon
- pepper
- salt
Instructions
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1) Add the couscous to a large bowl or saucepan (one with a lid) and pour in the hot stock.
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2) Stir quickly and then put a plate or lid on it to cover.
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3) Let the couscous swell and absorb the stock for a few minutes. In the meantime pour a little olive oil in a saucepan and add the chopped carrot and garlic paste.
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4) Place the pan over medium heat and gently cook the carrots for 5 minutes. Stir regularly. Then add the drained chickpeas.
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5) Stir and cook for another 2 minutes. Then stir in the chopped shallot and fresh parsley. Season with a pinch of pepper, salt and cinnamon.
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6) Also add the cooked couscous.
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7) Stir well. Then check the seasoning and add extra pepper, salt or cinnamon to taste. Let the couscous salad cool. Serve at room temperature.