Chickpea and couscous salad


Ingredients 8
Servings 8
Time

Ingredients

  • 200
    g
    couscous
  • 1
    cucumber
  • 820
    g
    chickpeas, drained
  • 1
    bunch radishes, quartered
  • 1
    bunch spring onions, sliced thickly
  • 30
    ml
    each coarsely chopped mint, coriander and parsley
  • 50
    ml
    lemon juice
  • 100
    ml
    olive oil
 

Method

 
Place couscous in a bowl and cover with 300 ml boiling water. Cover and soak for 10 minutes. Fluff up with a fork while still warm. Halve the cucumber lengthways, scrape out the seeds and slice. Transfer couscous to a salad bowl and add chickpeas, cucumber, radishes, spring onions and herbs. Toss to mix well. Mix together lemon juice and olive oil. Season well with salt and freshly ground black pepper. Pour over salad, toss well to coat and chill.
 

Read more on: pulses
 

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