CHICKPEA COUSCOUS SALAD

easy-couscous-salad.jpg

Perfect for meal-prep ahead of time, this recipe can be enjoyed by itself or with a variety of other dishes.

prep time 10 mins total time 15-20 mins serves 2


ingredients

  • 1 cup couscous (150g) (£0.21)

  • 1 tsp paprika

  • 1 tsp cumin

  • 1 tsp/half a cube vegetable stock (£0.05)

  • Handful of olives (£0.15)

  • 1/2 cucumber (£0.27)

  • 1/2 red pepper (£0.27)

  • 2 spring onions (£0.10)

  • 400g tin chickpeas (£0.50)

  • Juice of half a lemon (£0.15)

  • 2 tbsp balsamic vinegar (£0.12)

  • Salt and pepper  

 

 

method

  1. Add a cup of couscous to a bowl with the paprika, cumin and vegetable stock. Stir through.

  2. Pour over boiling water from a kettle until a thumb-width above the couscous. Cover with a plate and leave to steam.

  3. Meanwhile, half the olives, and chop the cucumber, red pepper and spring onions. Drain and rinse the chickpeas.

  4. After around 5 minutes check on the couscous (you’ll know the couscous is ready when all the water has been absorbed). Fluff up with a fork.

  5. Leave to cool for 5 minutes, stirring to release the steam.

  6. Mix all the ingredients together, including the juice of the lemon, balsamic vinegar and season with salt and pepper.


notes

  • No microwave or oven is required for this simple recipe. All you need is a kettle!

  • My favourite way to eat couscous is as a side to veggie burgers, some salad leaves and hummus.

  • This recipe is a total of £1.82, making it only 91p per serving.