Couscous Salad with Chickpeas
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 ml vegetable stock
- 120 g couscous, precooked
- 1 clove garlic
- 3 spring onion (s)
- 0.33 cucumber (s)
- 135 g canned chickpeas
- 3 pinch (s) cumin powder
- 0.5 teaspoon ½ sambal oelek
- salt
For the dressing:
- 1 tablespoon honey
- 4 tablespoon lemon juice
- 4 tablespoon olive oil
- 1 pinch (s) Sambal Oelek
- salt
Print Recipe
Pin Recipe Instructions
- Let the couscous steep in the hot vegetable stock.
- Finely chop the garlic or press it through a garlic press. Clean the spring onions and cut into thin rings. Peel the cucumber to taste and cut into slices, then into quarters. Drain the chickpeas.
- Add and mix everything with the couscous that has been drawn through in the meantime. Season to taste with cumin, salt and about 1/2 teaspoon sambal oelek.
- Prepare a dressing with the honey, lemon juice and olive oil, season with 1 pinch of sambal oelek and salt and pour the dressing over the salad.
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