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  • Writer's pictureleanintensive

Chickpea and giant couscous salad




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






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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