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.

Vegetarian food
Egg free
Milk free
Soy free
Corn free
Sugar free
15 Min.



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.


Put the couscous in a bowl, pour on the vegetable stock/water and then give it some time to absorb the liquid fully.


Meanwhile, dice the bell pepper into cubes, snip the chili and the purple onion, and drain the pre-cooked chick pea.


Snip the chives and the basil.


Mix all the ingredients together and then chill it thoroughly.


Serve it solo or with roasts.

19 Comment
portion unit: EUUSUK
3 ½ oz
can of chick peas
5 ¼ oz
10 ¼ fl oz
1 pinch
2 ½ oz
purple onion
1 piece(s)
bell pepper
1 tbs
1 tbs
a little
1 oz
golden raisins


Vegetarian food Vegan Egg free Milk free Soy free Corn free Sugar free

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