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Chickpea and Couscous Salad

Recipes of My Art
Course Salad
Servings 2

Ingredients
  

  • 1 x 400g tin chickpeas trained and rinsed
  • 40 g pine nuts
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 red onion
  • 1 large or 2 smaller pieces if celery
  • 100 g couscous
  • lemon
  • 110 g water
  • 1 tablespoon apple cider
  • chives
  • salt and pepper

Instructions
 

  • Add all the spice to a pan and fry for a minute and then add the oil, chickpeas, pine nuts and a pinch of salt . Mix it all up well so the chickpeas are nicely coated in all the spices cook for 10 min but remember to stir in between getting the other ingredients ready.
  • Roughly chop up the onion, and celery, while the chickpeas are in the pan.
  • Remove the chickpeas from the heat and place them in a bowl.
  • In the same pan add the onion to the left over oil and spice and cook for about 5 min.
  • Add the couscous to the same pan with the water, apple cider and a squeeze of lemon, cook until the couscous in done (add water if needed).
  • Add the celery, chopped chives and the chickpea mixture to the couscous pan and mix all it all together.
  • Poor into your serving dish and enjoy.