TABBOULEH SALAD With chickpeas

 This cold salad from Lebanon is made from wheat semolina or couscous, a cereal that provides slow-release carbohydrates. Accompanied by chickpeas, which is a high-protein legume, we will cook a very nutritious full meal!😀

I N G R E D I E N T S 

Serves for 2.  Easy 15 min.

• 150 gr fresh parsley • 30 gr Mint • 1 Salad onion • ½ Red Pepper • ½ Cucumber • 100 gr Couscous* • 220 ml water to boil couscous • 200 gr Chickpeas • ½ Lemon • Turmeric • Cumin • 3 tbsp Extra virgin olive oil • Salt and black pepper

M E T H O D

1. Bring 220 ml water to boil in a pan with a pitch of turmeric, cumin and salt. Add the couscous. Take the pan off the heat, cover, and let the couscous steam for 5 minutes. Use a fork to fluff it up and break up the clumps for light and fluffy couscous. Put in a bowl and leave to cool in the fridge.

2. Chop the parsley and mint. Cut the salad onion, the cucumber and the red pepper in “brunoise” (small cubes). Add the herbs, the vegetables and the chickpeas to the bowl of the couscous.

3. Dress with the freshly squeezed lemon juice , olive oil, salt and black pepper. Finally serve the salad with slices of lemon and mint leaves.

T I P S  A N D  I D E A S

Use gluten free couscous if you are sensitive to gluten. Also you can prepare vegetable couscous with grated cauliflower. If you don’t like parsley ,it can be replaced by fresh spinach 😊

 

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