Name: Chickpea and Couscous Salad
Yield: 6 servings
Ingredients: 250 grs cooked chickpeas; 1 carrot cut into julienne; 1 small zucchini cut into julienne; 1 sliced onion; 2 grans sliced garlic cloves; 4 dried apricots; 500 ml vegetable stock; butter; oil; oregano; salt, ground black pepper; 300 grs couscous; 300 ml water; a little butter

Chickpea and Couscous Salad

A fresh salad where cooked chickpeas are mixed with carrots and zucchini cut in julienne, offering a crunchy and smooth combination full of flavor.

Ingredients

Servings:

Salad

250 grscooked chickpeas
1 carrot cut into julienne
1 small zucchini cut into julienne
1 sliced onion
2 granssliced garlic cloves
4 dried apricots
500 mlvegetable stock
butter
oil
oregano
salt, ground black pepper

Couscous

300 grscouscous
300 mlwater
a little butter

Nutritional Information

Per serving

Calculated for 6 servings

Calories

309 kcal

Protein

11 g

Fat

4.6 g

Carbohydrates

56 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Prepare the vegetables

Wash and cut the vegetables into julienne.
Cook the vegetables in a wok (or a pan) with the dried apricots until done.
Once cooked, dress with oregano and season.
Add the cooked chickpeas and the vegetable stock. Cook 5 minutes and take off the heat.
Finally fold in the couscous prepared in the meantime.
It can be served hot or warm.

Prepare the couscous

Bring the water to the boil.
When it boils, add a little salt.
When boiling well, add the couscous. Do not stir, only a couple of turns with a spatula.
Turn off the heat and leave to rest 5–7 minutes.
Tip the couscous into a glass bowl.
Add a few cubes of butter (not much).
Fluff gently with 2 forks until the grains separate.
If serving cold, fluff again with two forks once cold.

Recommendations & Tricks

Use the same weight of water as couscous semolina. Check the packet for resting time.

Original recipe

View or download the original PDF document.

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