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Chick pea couscous salad recipe
Here is the summer barbecue season, when it is always a good idea to prepare with some yummy salads to accompany the meat. And a good salad can just as well be filling, too. This substantial chick pea couscous salad is a real summer treat, made complete with fine vegetables.
Production
01
Bring the vegetable stock (or the water) to a boil, and then cool it to 60 °C. Add the oils, the vinegar and the salt.
02
Put the couscous in a bowl, pour on the vegetable stock/water and then give it some time to absorb the liquid fully.
03
Meanwhile, dice the bell pepper into cubes, snip the chili and the purple onion, and drain the pre-cooked chick pea.
04
Snip the chives and the basil.
05
Mix all the ingredients together and then chill it thoroughly.
Tip:
Serve it solo or with roasts.
Ingredients
2
tbs
1
tbs
1
tbs
Tomato vinegar
100
g
can of chick peas
150
g
couscous
300
ml
water
1-2
pinch
70
g
purple onion
1
piece(s)
bell pepper
1
tbs
chive
1
tbs
basil
chili
25
g
golden raisins