Couscous Salad

Ingredients

• 1.5 cups couscous
• 1.5 cups hot stock
• 1 can chickpeas, drained
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/2 red onion, finely chopped
• Handful parsley and mint
• For dressing: 3 tbsp olive oil, juice of 1 lemon, salt and pepper

Instructions

1. Pour the hot stock over the couscous, cover and rest 5 minutes; fluff with a fork.
2. Stir in the chickpeas, vegetables and herbs.
3. Whisk the dressing and toss through.
4. Taste and adjust the lemon and salt.

Serving suggestions

• Great as a side or a packed lunch.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions