Creado con IA
Lemony Couscous and Chickpea Garden Salad
25 min 561 kcal por ración Fácil
Ingredientes
4 Raciones
- Dry couscous300 g
- Water450 ml
- Cucumber, diced400 g
- Tomatoes, diced500 g
- Cooked chickpeas, drained400 g
- Red onion, thinly sliced100 g
- Fresh lemon juice75 ml
- Extra virgin olive oil30 ml
- Fresh parsley, chopped20 g
- Fresh mint, chopped20 g
- Salt5 g
- Ground black pepper1 g
Preparación
- 1
Place the dry couscous in a large heatproof bowl.
- 2
Bring 450 ml of water to a boil. Stir 2 g of the salt into the water, then pour it evenly over the couscous.
- 3
Cover the bowl and let the couscous stand for 8–10 minutes, or until it has absorbed all the water.
- 4
Fluff the couscous thoroughly with a fork, then spread it out in the bowl and allow it to cool to room temperature.
- 5
In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, remaining 3 g of salt, and ground black pepper.
- 6
Add the diced cucumber, diced tomatoes, drained chickpeas, sliced red onion, chopped parsley, and chopped mint to the cooled couscous.
- 7
Pour the lemon dressing over the salad and toss gently until all the ingredients are evenly combined and coated.
- 8
Let the salad rest for 10–15 minutes so the flavors can blend. Toss once more before serving, and serve at room temperature or chilled.
