Couscous salad with chickpeas

For today we have a delicious couscous salad with chickpeas that will brighten up your summer meals. It is simple, quick to prepare and very original. The ingredients that we are going to use can be customized to those that we like the most or those that we have on hand. In our case we have put tomato, corn, radish, carrot and olives.

And, in the plating, we have put lettuce on the base (we must put it at the moment of plating the salad, since if not, the lettuce would turn ugly hours after being dressed. And, finally, we have crowned it with raisins (spectacular sweet touch!) and pumpkin seeds.

In the video that we leave you below you can see the recipe step by step, and above all, the way in which we cook the cous cous is infallible!

Couscous salad with chickpeas

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delicious couscous salad with chickpeas that will brighten up your summer meals. It is simple, quick to prepare and very original. The ingredients that we are going to use can be customized to those that we like the most or those that we have on hand. In our case we have put tomato, corn, radish, carrot and olives.

• Irene Arcas

• Kitchen: Modern
• Recipe type: salads
• Rations: 4

• Cooking time: 15M
• Total time: 15M

Ingredients

• 250g couscous / couscous
• 250 g of boiling water
• 1 / 2 teaspoon salt
• 1 Tomate
• 6 radishes
• 1 large carrot
• 1 small can of corn, cooked and well drained
• 1 small can of cooked chickpeas, drained
• olives to taste
• shawl
• pepper
• juice of 1/2 lemon
• a good splash of oil
• To serve: chopped lettuce, raisins, sunflower seeds, parsley...

Preparation

1. Put the cous cous in a bowl and add the boiling water with a pinch of salt. Remove with a fork, cover and reserve.

    

2. Let stand 5 minutes. Uncover and fluff again with a fork. In total we do this operation 3 times.

3. Put the cous cous in a bowl and add the chopped vegetables. We dress the salad to our liking. We plate and crown with what we like the most: lettuce, parsley, sunflower seeds, raisins...