Couscous Salad
Servings: 4 people
Couscous
- 1 cup (200 grams) couscous dry
- 1 teaspoon grated lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon grated garlic
- ¼ teaspoon turmeric
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup (250 grams) water just boiled
- 3 tablespoons extra virgin olive oil or more to taste
- 2 tablespoons lemon juice or more to taste
Veggies
- 1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
- 1½ cups (200 grams) cherry tomatoes quartered
- 1½ cups (200 grams) cucumber diced
- 1 cup (130 grams) yellow bell pepper diced
- 1 small (50 grams) red onion finely chopped
- ½ cup (60 grams) olives halved
- 4 tablespoons (25 grams) parsley finely chopped
- To a large bowl, add 1 cup couscous, 1 teaspoon grated lemon zest, 1 teaspoon ground cumin, 1 teaspoon grated garlic, ¼ teaspoon turmeric (optional), 1 teaspoon salt, and ⅛ teaspoon black pepper.Stir well with a fork until combined. Boil 1 cup water and pour it over the couscous.Stir with a fork to ensure the water covers the couscous, cover the bowl with a plate, and set aside for 5 – 10 minutes.In the meantime, chop the veggies.Fluff couscous with a fork.
- Add 1 can (15-ounce) chickpeas, 1½ cups cherry tomatoes, 1½ cups cucumber, 1 cup yellow bell pepper, 1 small red onion, ½ cup olives, and 4 tablespoons parsley to the bowl with the couscous.Season with 3 tablespoons extra virgin olive oil and 2 tablespoons lemon juice. Toss well then taste and adjust for salt before serving.
