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Have you heard of this method before? I will show you how to cook couscous: perfect fluffy couscous in 10 minutes! You'll be surprised how easy it is...

Chickpea & Couscous Salad

This chickpea & couscous salad is a healthy side dish!

Course Salad, Side Dish
Cuisine Mediterranean
Keyword how to cook couscous
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories per serving 419 kcal

Ingredients

  • 4,5 oz canned chickpeas (125 g), drained weight
  • 3,5 oz dry couscous (120 g)
  • 4/6 cup vegetable stock (160 ml), warm
  • 1 medium fresh carrot chopped
  • 1 small shallot chopped
  • ½ tsp garlic paste
  • a handful fresh parsley chopped
  • olive oil
  • ground cinnamon
  • pepper
  • salt

Instructions

  1. Add the couscous to a large bowl or saucepan (one with a lid) and pour in the hot stock.

  2. Stir quickly and then put a plate or lid on it to cover.

  3. Let the couscous swell and absorb the stock for a few minutes. In the meantime pour a little olive oil in a saucepan and add the chopped carrot and garlic paste.

  4. Place the pan over medium heat and gently cook the carrots for 5 minutes. Stir regularly. Then add the drained chickpeas.
  5. Stir and cook for another 2 minutes. Then stir in the chopped shallot and fresh parsley. Season with a pinch of pepper, salt and cinnamon.

  6. Also add the cooked couscous.

  7. Stir well. Then check the seasoning and add extra pepper, salt or cinnamon to taste. Let the couscous salad cool. Serve at room temperature.

  8. Have you heard of this method before? I will show you how to cook couscous: perfect fluffy couscous in 10 minutes! You'll be surprised how easy it is...