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  • Writer's pictureleanintensive

Chickpea and giant couscous salad
















Ingredients

 

 

200g chickpeas (half tin)

40g uncooked giant couscous

10 baby plum or cherry tomatoes halved

Half red, yellow and green bell peppers sliced

One medium red onion chopped

1-teaspoon olive oil

 

Salt and pepper to taste

Juice of half a lime

Spring onion and fresh chopped coriander for garnish

 

 

 

Method

 

Pre boil the couscous and set aside

Cook the onions and peppers with in olive oil until onions are translucent

 

Add the tomatoes and cook for a further 2minutes

Add the lime juice and season well with salt and pepper

Add in the chickpeas and couscous and cook for 3 minutes or until warmed through

Garnish with the spring onion and coriander

 

Serve with a leafy bistro salad topped with a light Greek style cheese

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