Arnold
Lara MQuick and Healthy Couscous Chickpea Salad
June 3rd 2007 10:30
This is my absolute favourite dish to take with me to work for lunch. It is super quick to prepare the night before, takes even nicer the next day (as this allows the flavours to mature), is nutritious and will keep you going all afternoon as it is full of protein. Pack this into an old take-away container and look forward to your lunch break even more!
Quick and Healthy Couscous Chickpea Salad
Ingredients:
1 tomato,
1 lebanese cucumber
½ can of Chickpeas, drained
½ can of Lentils, drained
½ cup of Couscous
1 tablespoon vinegar
1 tablespoon lemon juice
2 tablespoons of good olive oil
Salt
Pepper
Method:
Pour ½ cup of boiling water onto the couscous in a bowl. Cover and let stand for about 5 minutes or until couscous is no longer crunchy. Meanwhile, dice tomato and cucumber (leave the skin on for the texture) and rinse the legumes. ‘Fluff’ the couscous with a fork and mix in a little olive oil. Combine the tomato, cucumber, chickpeas and lentils with the couscous. Add vinegar, lemon juice, oil and salt and pepper and mix the dressing into the salad. Taste and adjust with more oil or lemon juice as desired.
Variations: If there is any left over feta cheese in the fridge, crumble it into the salad – absolutely divine! Herbs can make an interesting addition to this dish – try chopped parsley, basil or mint – to provide variety.
Quick and Healthy Couscous Chickpea Salad
Ingredients:
1 tomato,
1 lebanese cucumber
½ can of Chickpeas, drained
½ can of Lentils, drained
½ cup of Couscous
1 tablespoon vinegar
1 tablespoon lemon juice
2 tablespoons of good olive oil
Salt
Pepper
Method:
Pour ½ cup of boiling water onto the couscous in a bowl. Cover and let stand for about 5 minutes or until couscous is no longer crunchy. Meanwhile, dice tomato and cucumber (leave the skin on for the texture) and rinse the legumes. ‘Fluff’ the couscous with a fork and mix in a little olive oil. Combine the tomato, cucumber, chickpeas and lentils with the couscous. Add vinegar, lemon juice, oil and salt and pepper and mix the dressing into the salad. Taste and adjust with more oil or lemon juice as desired.
Variations: If there is any left over feta cheese in the fridge, crumble it into the salad – absolutely divine! Herbs can make an interesting addition to this dish – try chopped parsley, basil or mint – to provide variety.
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