Summary

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

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Instructions

1. Let the couscous steep in the hot vegetable stock.
2. 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.
3. 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.
4. 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.