Updated: Mar 19
Prep and Cooking Time: 30 mins Serves: 4
1 cup Couscous
400 grams Chickpeas Can
½ cup English Cucumber Very Finely Diced
1 Small Red Onion Very Finely Diced
2 Green Chillies or 1 Jalapeño Finely Chopped
2 tbsp Coriander Finely Chopped
2 Garlic Cloves Minced
2 tbsp Mint Sauce
3 tbsp Extra Virgin Olive Oil
2 tbsp Lime Juice
1 tsp Balsamic Vinegar
1 Vegetable Stock Cube
½ tsp Black Pepper
Salt to taste
Boil 1½ cups of water in a pan or kettle, add 1 tbsp of oil and the vegetable stock cube, mix well and remove from the heat.
Pour the boiling water into the couscous, stir once with a spoon and cover with a lid or cling film and let the couscous steam for five minutes.
Meanwhile, in a small bowl mix the 2 tbsp olive oil, mint sauce, minced garlic, lime juice, balsamic vinegar, black pepper and salt, keep aside.
Fluff the couscous with a fork.
Drain the chickpeas and add them to the couscous with the cucumber, red onions, green chillies, coriander and the sauce.
Mix well, taste if you need to adjust as necessary, cover and refrigerate for 2 hours before serving.
Enjoy on its own or with a meal!