Moroccan Couscous Salad with Chickpeas and Mint

A light and aromatic couscous salad inspired by Moroccan cuisine, featuring protein-rich chickpeas, fresh vegetables, and refreshing mint. Ideal as a light lunch or side dish.

• 15 minutes
• 2 servings
• Main course

• vegan
• vegetarian
• folatreich
• microbiome-friendly
• aids digestion

Ingredients

• 80 g Couscous ((whole grain recommended))
• 150 g Chickpeas ((canned, drained))
• 150 g Cucumber ((diced))
• 100 g Tomatoes ((cherry tomatoes, halved))
• 0.1 piece Mint ((fresh, chopped))
• 3 g Parsley ((fresh, chopped))
• 50 g Lemon ((juice of))
• 7.5 g Olive Oil (Extra Virgin)
• 1.3 g Salt
• 0.5 g Pepper

Instructions

1. Prepare couscous according to the package instructions (pour hot water over it and let it swell). Allow to cool.
2. In a large bowl, mix chickpeas, cucumber, cherry tomatoes, chopped mint, and parsley.
3. Add the cooked couscous. For the dressing, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and mix everything well.
5. Serve immediately.

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